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Home : Breakfast : Lemon Pancakes with Blueberry Syrup

Makes 12 Pancakes
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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.

Lemon Pancakes with Blueberry Syrup
The whole family will love these light, luscious weekend pancakes, made with cottage cheese. Each cake contains only 4 grams of fat.

Ingredients:

  • 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

Directions:

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.

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


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