"John and Annie Schaeken's family love these yummy pancakes! Annie usually makes a double batch using eggs from their farm in Glencoe." — Egg Farmers of Ontario
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blueberries, fresh or frozen
cornstarch or potato starch
low-fat cottage cheese
lutzflcat was right. The "pancakes" are delicate, TOO delicate; I tried to flip them over, only to make a mess out of them. If I had waited any longer, I would have burned them. And the pancakes didn't taste like pancakes at all; they tasted more like omelets. In fact, given that the main ingredients were 6 eggs and 1 cup cottage cheese, I should have expected them to taste like that. The only thing I liked was the blueberry compote; it's more fit for an ice cream topping, and is the only reason why I'll keep this recipe in my recipe box. I won't try this again, ever.
This recipe is pretty good! A healthy spin on pancakes! I wanted to start having a healthier breakfast and this one is perfect for protein and low carbs. My husband really enjoyed them too. At 3 you start to get a lil egged out but the fruit sauce makes it a lot better.
I'm happy to be the first reviewer of this recipe because it's a winner! I scaled this down to half, prepared the batter in the blender (so easy), and used my griddle which cooked six at a time (the perfect quantity for today). These are somewhere between a pancake and a crepe, more like a crepe in texture but smaller in size. They are a little delicate, so take care when flipping, however, I had no problem with the pancake breaking when I spooned in the blueberry sauce and did the fold over. Have your sauce and whatever else you plan to serve ready, as they cook very quickly. This is a 5-star recipe IMO and this is going into my Favorites folder. Would be a really nice brunch item with nice presentation but, most importantly, this tastes incredibly good!
* Percent Daily Values are based on a 2,000 calorie diet.
Blueberry Fold Over Pancakes
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 82
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