1 1/3 cups all-purpose flour
1/3 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs
1 cup low-fat cottage cheese
3/4 cup 1% lowfat milk
3/4 tsp lemon juice
1 tsp vanilla extract
1 1/2 cups blueberries
mix all ingredients together except the blueberries
once the batter is smooth fold in the blueberries
heat a nonstick skillet (frying pan) with vegetable oil
spoon on about 1/4 cup batter for each pancake (I made them a little smaller to get more) and cook until bottoms are golden and small bubbles start to form on top, 3 to 4 minutes. Flip and cook until the other side is browned, 1 to 2 minutes longer
Yield: 6 Servings