Yesterday morning Bart had these pancakes ready for me as I walked in the house from work. They were so delicious that I gobbled them up without taking a picture. I begged him to make the pancakes again today so I could take a picture and post the recipe. The yogurt and cheese in the pancakes contribute to the light, moist texture of the pancakes (and they add extra protein).
2 cups frozen wild blueberries
½ cup water
¼ cup sugar
1 cup plain Greek-style yogurt
1 cup low-fat cottage cheese or ricotta
3 eggs
Juice of 1 lemon
1 cup all-purpose or white whole-wheat flour
½ teaspoon baking soda
Pinch of salt
Mix the blueberries, water, and sugar in a saucepan. Cook over low heat, stirring often, for 10 minutes or until the blueberries begin to break apart.
Whisk together the yogurt, cottage cheese, eggs, and lemon juice in a bowl.
Mix the flour, baking soda, and salt in another bowl. Add the flour to the yogurt mixture and stir just until blended.
Heat a large skillet or griddle over medium heat. Coat with nonstick cooking spray and add batter in large spoonfuls (about ¼ cup each). Flip the pancakes when the tops begin to bubble, 3 to 5 minutes, and cook the second side until browned. Serve with the warm blueberries.
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