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“From Cook This, Not That”
READY IN:
20mins
SERVES:
4
YIELD:
8 pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix blueberries, water and sugar in a saucepan and cook over low heat, stirring often for about 10 minutes. Whisk together the yogurt, cottage cheese, eggs and lemon juice in a bowl.
  2. Mix the flour, baking soda and salt in another bowl. Add the flout to the yogurt mixture and stir until just blended.
  3. Heat a large skillet over medium-low heat. Coat with cooking spray and add batter in large spoonfuls. Flip when the tops begin to bubble, 3 to 5 minutes and cook the second side until browned. Serve with the warm blueberries.

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