Blintz Pancakes
Blintz Pancakes with Blueberry Syrup
Great recipe that takes the pancake and makes it thinner with the blintz.
3/4 cup low-fat (1%) cottage cheese
3/4 cup fat-free sour cream
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda
3/4 teaspoon baking powder
3/4 cup flour w/pinch of salt
2 egg whites
2 teaspoons sugar
1/4 cup maple syrup
1 cup blueberries
1. Mix together cottage cheese, sour cream and vanilla in medium bowl and set aside.
2. In a small bowl combine baking soda, flour and salt; gently stir into the cheese mixture. In a separate bowl, beat egg whites and sugar together until soft peaks form; don't overbeat. Stir a
third of the beaten egg whites into the batter then gently fold the rest.
3. Coat a nonstick pan with cooking spray and place on medium-high heat. Drop 1/4-cup
dollops of batter into the hot skillet and gently spread to form pancakes. Cook 2 to 3 minutes
until lightly golden brown; flip and cook 1-2 minutes longer.
4. In a small saucepan, combine syrup and blueberries and cook over low heat until warm,
stirring occasionally, 2 to 3 minutes. Spoon syrup over pancakes just before you serve.
2. In a small bowl combine baking soda, flour and salt; gently stir into the cheese mixture. In a separate bowl, beat egg whites and sugar together until soft peaks form; don't overbeat. Stir a
third of the beaten egg whites into the batter then gently fold the rest.
3. Coat a nonstick pan with cooking spray and place on medium-high heat. Drop 1/4-cup
dollops of batter into the hot skillet and gently spread to form pancakes. Cook 2 to 3 minutes
until lightly golden brown; flip and cook 1-2 minutes longer.
4. In a small saucepan, combine syrup and blueberries and cook over low heat until warm,
stirring occasionally, 2 to 3 minutes. Spoon syrup over pancakes just before you serve.
Makes about 8 pancakes
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