Blueberry Fold Over Pancakes

Name: Blueberry Fold Over Pancakes
Prep time: 14 min
Cook time: 14 min
Total time: 14 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 296 grams blueberries, fresh or frozen; 2 Tbsps cooking oil; 6 eggs; 1 Tbsps all-purpose flour; 1 teaspoons ground cinnamon; 226 grams low-fat cottage cheese; 2 teaspoons cornstarch or potato starch; 0 teaspoons salt; 50 grams sugar; 1 teaspoons vanilla; 59 milliliters water

Need a lacto ovo vegetarian breakfast? Blueberry Fold Over Pancakes could be an outstanding recipe to try. One serving contains 99 calories, 5g of protein, and 5g of fat. This recipe serves 12. This recipe covers 4% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 14 minutes. A mixture of baking powder, blueberries, salt, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Combine eggs, cottage cheese, flour, oil, baking powder, vanilla and salt in a blender. Cover and blend on high speed for 1 minute. Scrape down the side of the blender container and blend for a few seconds more. Alternately, combine ingredients in a bowl and beat well with an electric mixer.

Ingredients you will need

Cottage Cheese

Baking Powder

Vanilla

All Purpose Flour

Egg

Salt

Cooking Oil

Equipment you will use

Hand Mixer

Blender

Bowl

For each pancake, pour 1/4cup batter into a lightly greased frying pan or griddle over medium-high heat. Cook until bubbles start to appear, then flip and cook the second side.

Equipment you will use

Frying Pan

Combine blueberries, sugar, water, cornstarch and cinnamon in a large saucepan. Cook over medium heat, stirring, until sugar is dissolved; continue cooking for a few minutes until mixture is slightly thickened. Keep sauce warm while preparing pancakes.

Ingredients you will need

Blueberries