Nourishing and protein-rich cottage cheese pancakes with sweet brightness from fresh lemon and blueberries, finished with a generous spoonful of Brownwood Farms Michigan Blueberry Spread.
Makes 6 pancakes · Prep: 10 minutes · Cook: 15 minutes · Total: 25 minutes
Ingredients
For the Pancakes
Dry Ingredients
- 1 1⁄2 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1⁄2 tsp baking soda
- 1⁄2 tsp kosher salt
Wet Ingredients
- 2 cups cottage cheese
- 2 large eggs
- 1⁄2 cup whole milk
- 1 tsp vanilla extract
- 2 tbsp butter, melted
- 1 lemon
For Cooking
- Butter, as needed
- Fresh blueberries, divided
For the Topping
- 3⁄4 cup Brownwood Farms Michigan Blueberry Spread
- Fresh blueberries, reserved from above
- Zest of 1⁄2 lemon
Instructions
- Combine the flour, baking powder, baking soda, sugar, and salt in a large mixing bowl.
- Melt the butter. Zest and juice the lemon. In a separate bowl, whisk together the cottage cheese, eggs, whole milk, vanilla extract, melted butter, lemon juice, and half of the lemon zest until well combined.
- Fold the wet ingredients into the dry ingredients until just combined. Let the batter rest for 5 minutes.
- Cook the pancakes. Heat a large skillet over medium-low heat and lightly grease with butter. Scoop about 1⁄4 cup of batter for each pancake onto the skillet. Cook for 2–3 minutes, until bubbles appear on the surface and the edges begin to set. Add a few fresh blueberries to each pancake, then flip and cook for another 1–2 minutes, until golden and cooked through. Repeat with the remaining batter, adding more butter to the pan as needed.
- Top the pancakes with a generous spoonful of Brownwood Farms Michigan Blueberry Spread. Finish with fresh blueberries and the remaining lemon zest. Serve warm and enjoy!
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