Waking up to a morning with someone making you a hearty breakfast and strong coffee/tea!!! That’s bliss! But unfortunately since that’s clearly not happening in any foreseeable future of mine, I do the next best thing! I make it myself – better that than Starbucks mocha whose flavor changes every time I order it – not every time pleasant! But then making a breakfast like this whose aroma fills the house right in the morning is worth getting up to anyways! This recipe of Blueberry pancakes made with cottage cheese is one of the best, I have tasted – EVER!

Mornings are when you gotta eat like a king – lots of protein not necessarily fat but full of flavor that when you get up from breakfast you are full but not sluggish! The day seems worth looking forward to! That’s the kind of breakfast I prefer and this pancake does that to you!  This recipe slightly adapted from Chef Simon Rimmer in which I reduced the fat content where it wont harm the flavor. Using Low fat cottage cheese , egg whites and low fat milk makes it not only nutritious but also low calorie. Adding blueberries or any fruit in a pancake is something which I absolutely love doing. I had some frozen blueberries on hand and it works best in this.

Method

Mix the flour, soda and sugar together in a bowl.

In another bowl, combine the egg whites, butter, milk and cheese

Then stir the wet into the dry

Gently mix the dry and the wet together. Stir in the blueberries and lemon zest.

Mix until well blended.

Spoon some of the mixture (1/4 cup for medium pancakes and 1/2 cup for large) into a slightly warm skillet, greased lightly either with butter or oil. PAM spray works best.

Pat it down with the back of the cup into a rough circle

Cook for 1-2 minutes until golden.

Do the same on the other side. Repeat for rest of the pancakes.

Serve with fresh blueberries (optional) and maple syrup

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