Lemon Pancakes with Blueberry Syrup
Contributed by: News Canada
Cottage cheese rules!
(NC) - Looking for ways to lighten up winter meals? Choose cottage cheese. This high-protein treat is the secret ingredient in many low-fat dishes, and makes desserts light and creamy. Nordica, Ontario's best-selling cottage cheese, is available in several tub sizes plus new single-serve cups. You'll also find new 4-packs of low-fat Nordica with Fruit for a tasty and portable snack.
The whole family will love these light, luscious weekend pancakes, made with cottage cheese. Each cake contains only 4 grams of fat.
- 1 1/2 cups Nordica Cottage Cheese 375 mL
- 2 eggs 2
- 2 1/4 cups all-purpose flour 550 mL
- 2 tbsp Gay Lea butter, melted 30 mL
- 2 tsp grated lemon rind 10 mL
- 1 cup all-purpose flour 250 mL
- 1 tbsp sugar 15 mL
- 2 tsp baking powder 10 mL
- 1/4 tsp salt 1 mL
In food processor or blender, process cottage cheese until smooth. Add eggs, melted butter and lemon rind; process until blended. Add flour, sugar, baking powder and salt; process just until blended.
Lightly grease a nonstick pan on medium heat. Spoon 1/4 cup (50 mL) batter for each pancake. Cook until bubbles appear on surface. Turn and cook the other side. Serve with warm blueberry syrup.
- 1 pkg frozen blueberries, thawed 300 g
- 1/2 cup maple syrup 125 mL
- 1 tsp lemon juice 5 mL
- 1 tbsp cornstarch 15 mL
In saucepan over medium heat, bring all ingredients to a boil, stirring occasionally. Simmer 1 minute; set aside.
For more delicious recipes using Gay Lea dairy products, visit www.gaylea.com.
Serving Size: Makes 12 Pancakes