Morning Glory Inn

Snowshoe, West Virginia

Specialty Recipe

Blueberry Cottage Cheese Pancakes

These are very rich. I serve 2 per person as a first course before eggs.

Ingredients - Pancakes:

2 cups low-fat cottage cheese

2 large eggs

1/2 cup sugar

1 Tablespoon lemon juice

Pinch salt

1 cup flour

2 Tablespoons margarine, melted

3 Tablespoons vegetable oil

Sour cream

Blueberry Sauce:

One 16-ounce can blueberries

2 teaspoons cornstarch

1 Tablespoon sugar

Whip cottage cheese until creamy. Add eggs, sugar, lemon juice, and salt. Mix well. Add flour. Mix well. Refrigerate until ready to cook.

Brush hot skillet or griddle with butter and oil. Drop by Tablespoon to make 3-inch pancakes. When bubbles have formed on surface, turn over and brown other side. Top with blueberry sauce and sour cream.

Blueberry Sauce: Remove 2 Tablespoons blueberry juice to a small bowl. Add cornstarch and sugar and dissolve. Place blueberries in medium saucepan and add cornstarch and sugar mixture. Bring to a boil and cook until thickened, about 3 minutes.

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