My adventures in different types of pancake have continued this week. I’ve been on a bit of a ricotta high after the blueberry success last week so when I only had half a cup of soy milk left and half a tub of cottage cheese in the fridge… well… the future just wrote itself.
Here’s what Mersina and I had for breakfast today
Blueberry and cottage cheese pancakes
1 cup of self-raising flour
a pinch of salt
half a cup of soy milk
half a cup of cottage cheese with pineapple
a handful of blueberries
Maple syrup for topping
Add the flour and a pinch of salt to a bowl; make a well and add the egg, the soy milk and the cottage cheese. Mix enough to blend the ingredients. Add the blueberries and mix.
The mixture is very thick and I used two tablespoons of mixture for each pancake. We added maple syrup.Tweet