Pancakes don’t always have to mean the usual topping of syrup and butter. These delectably different pancakes get their flavour from the blueberry filling folded inside.
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.
To serve, spoon about 2 tbsp (30 mL) blueberry sauce on one half of each pancake. Fold pancakes over blueberry mixture.
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.
For each pancake, pour ¼ cup (50 mL) 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.
Tip: Other fruits can be used instead of blueberries.