Blueberry Cottage Cheese Pancakes

Ingredients

For the Batter:

• 16 oz (approx. 2 cups) Full-Fat Cottage Cheese (well-drained)
• 2 Large Eggs
• $\frac{1}{4}$ cup Sugar or honey
• 1 teaspoon Vanilla Extract
• $\frac{1}{2}$ cup All-Purpose Flour (plus extra for dusting your hands)
• $\frac{1}{2}$ teaspoon Baking Powder
• A pinch of Salt
• 1–2 tablespoons Butter or Vegetable Oil (for frying)

For the Blueberry Topping:

• 1 cup Fresh or Frozen Blueberries
• 1 tablespoon Sugar
• 1 teaspoon Lemon Juice
• 1 teaspoon Cornstarch mixed with 1 tablespoon Water (optional, to thicken the sauce)

Step-by-Step Instructions

1. Prepare the Cottage Cheese Base

1. If your cottage cheese is very watery, place it in a fine-mesh strainer or cheesecloth and press out the excess liquid. This step is crucial so the pancakes hold their shape.
2. In a medium bowl, mash the cottage cheese with a fork or use a hand blender if you prefer a completely smooth texture.

2. Make the Batter

1. Add the eggs, sugar, vanilla extract, and a pinch of salt to the mashed cottage cheese. Mix well.
2. Sift in the flour and baking powder. Stir gently until a soft, sticky dough forms. Do not overmix.

3. Shape the Cakes

1. Dust your hands lightly with flour.
2. Scoop out about 2 tablespoons of dough, roll it into a ball, and then gently flatten it into a thick patty (about $\frac{3}{4}$-inch thick). Repeat for the rest of the dough.

4. Cook the Pancakes

1. Heat the butter or oil in a large non-stick skillet over medium-low heat.
2. Place the patties in the skillet, leaving some space between them.
3. Cook for about 4 to 5 minutes on the first side until beautifully golden brown.
4. Carefully flip them over, cover the skillet with a lid, and cook for another 4 minutes on low heat to ensure the inside cooks through completely.

5. Make the Quick Blueberry Sauce

1. While the pancakes are cooking, combine the blueberries, sugar, and lemon juice in a small saucepan over medium heat.
2. Cook for 3 to 4 minutes until the blueberries start to burst and release their juices.
3. If you want a thicker glaze like the picture, stir in the cornstarch/water mixture and let it simmer for 1 minute until thickened.

6. Assemble and Serve

1. Plate the warm pancakes and spoon the glossy blueberry sauce generously over the top of each one.

Pro-Tip: These pair beautifully with a dollop of sour cream, Greek yogurt, or a light drizzle of condensed milk alongside the blueberries!