Blueberry Fold Over Pancakes

Blueberry Fold Over Pancakes

4 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    4 m
  • Ready In

    14 m
Recipe by  Egg Farmers of Ontario

“John and Annie Schaeken's family love these yummy pancakes! Annie usually makes a double batch using eggs from their farm in Glencoe.”

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Ingredients

Adjust Servings

Original recipe yields 12 pancakes

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Directions

  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.

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Reviews (4)

Rate This Recipe
kermit82
0

kermit82

I use wild organic blueberries for this and it's delicious and perfect every time. I have made these about a dozen times now. They are delicate but I have never had issues, mess free. The taste is more crepe than pancake but that just means they are more flavorful to me. My 4 year old loves these.

jamba
0

jamba

lutzflcat was right. The "pancakes" are delicate, TOO delicate; I tried to flip them over, only to make a mess out of them. If I had waited any longer, I would have burned them. And the pancakes didn't taste like pancakes at all; they tasted more like omelets. In fact, given that the main ingredients were 6 eggs and 1 cup cottage cheese, I should have expected them to taste like that. The only thing I liked was the blueberry compote; it's more fit for an ice cream topping, and is the only reason why I'll keep this recipe in my recipe box. I won't try this again, ever.

lovergirl_980
0

lovergirl_980

This recipe is pretty good! A healthy spin on pancakes! I wanted to start having a healthier breakfast and this one is perfect for protein and low carbs. My husband really enjoyed them too. At 3 you start to get a lil egged out but the fruit sauce makes it a lot better.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 199 cal
  • 10%
  • Fat
  • 9.1 g
  • 14%
  • Carbs
  • 19.3 g
  • 6%
  • Protein
  • 10.8 g
  • 22%
  • Cholesterol
  • 188 mg
  • 63%
  • Sodium
  • 367 mg
  • 15%

Based on a 2,000 calorie diet

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