Cottage cheese pankcakes

Blueberry burst pancakes

Great for a fast and fruity breakfast treat

By , 22 June 2016

(22 votes)

Blueberry burst pancakes
  • 15 Mins

  • Serves: 10

It’s not just for spreading on crispbreads – try adding cottage cheese to sweet pancakes for a creamier texture.

Nutritional Info
Each 84g serving contains
  • Energy

    515KJ

    123KCAL

    6%
  • Fat

    3.3g

    med

    5%
  • Saturates

    0.7g

    low

    4%
  • Sugars

    3.0g

    low

    3%
  • Salt

    0.34g

    med

    6%
of your reference intake.
Typical energy values per 100g: 613kJ/146kcal.
Ingredients
  • 175g self-raising flour
  • 1tbsp caster sugar
  • 275g Asda Fat Free Cottage Cheese
  • 2 large eggs
  • 125ml semi-skimmed milk
  • 1⁄4tsp vanilla extract
  • 100g fresh blueberries
  • Butter
  • Vegetable oil
  • Clear honey
Method
  • Mix together 175g self-raising flour, 1tbsp caster sugar, 275g Asda Fat Free Cottage Cheese and 2 large eggs in a bowl.

  • Gradually whisk in 125ml semi-skimmed milk and 1⁄4tsp vanilla extract until you have a thick batter. Stir in 100g fresh blueberries.

  • Heat a small knob of butter or a little vegetable oil in a large frying pan on a medium setting.

  • Drop tablespoonfuls of the batter into the pan and cook for 1-2 mins on each side or until the pancakes
    are golden, greasing the pan again between batches, if necessary. Serve drizzled with clear honey.

  • ALSO TRY...
    ● Serving the pancakes with crispy grilled bacon and maple syrup in place of the honey.
    ● Using grated apple instead of the blueberries.
    ● Chopping up a banana and adding to the mixture.