Blueberry Fold Over Pancakes Recipe

  • Sauce:
  • 2 cups blueberries, fresh or frozen
  • 1/4 cup sugar
  • 1/4 cup water
  • 2 teaspoons cornstarch or potato starch
  • 1/2 teaspoon ground cinnamon
  • Pancakes:
  • 6 eggs
  • 1 cup low-fat cottage cheese
  • 1/2 tablespoon all-purpose flour
  • 2 tablespoons cooking oil
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt
  1. Pancakes: 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.
  2. 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.
  3. Sauce: 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.
  4. To serve, spoon about 2 tbsp blueberry sauce on one half of each pancake. Fold pancakes over blueberry mixture.