Orange-Cottage Cheese Pancakes with Blueberries & Marmalade Syrup

Print recipe as: 3x5 | 4x6 | 8.5x11
Blueberry pancakes with a creamy, protein twist.


Ingredients
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup AE Milk
  • 1/3 cup sugar
  • 1 egg
  • 2 tablespoons melted butter
  • 2 tablespoons AE Orange Juice
  • 1 teaspoon vanilla
  • ½ cup AE Cottage Cheese
  • 2 tablespoons minced orange zest
  • 1½ cups fresh or frozen blueberries (do not thaw if frozen)
  • 1 cup maple syrup
  • ½ cup orange marmalade


 


Directions

Heat an electric pancake griddle to 375°. (If you don’t have a griddle, heat a stovetop griddle or large nonstick skillet over medium.)

Combine flour, baking powder, and salt in a small bowl; set aside. Whisk milk, sugar, egg, butter, orange juice, and vanilla together in a large bowl. Add the flour mixture and stir just until incorporated (a few lumps are fine). Fold in cottage cheese and zest.

Pour 1/3 cup batter per pancake onto hot griddle that’s been coated with nonstick spray. Sprinkle some of the blueberries onto the pancakes and cook until bubbly on top and golden on the bottom, about 3 minutes. Flip and cook 3–4 more minutes.
While pancakes cook, warm the syrup and marmalade together in a small saucepan over low heat until marmalade is melted. Serve pancakes with syrup.

 

AE Recipe TipPreheat the oven to 200 degrees before you make the pancakes. Transfer the cooked pancakes to a baking sheet and keep warm in the oven while you finish the remaining batter.


 

Makes 8 pancakes


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