On Sunday, January 28th we celebrated a major national holiday… National Blueberry Pancake Day. What’s that? You MISSED it?! Sacre bleuet (see what I did there?).
Well, now you know for next year. And, it’s never too late to celebrate blueberry pancakes. Why not wish them a happy belated anniversary and whip up a batch for brunch this weekend or, what the heck, breakfast for dinner?
Maybe, like me, you’ve enjoyed cottage cheese on top of your pancakes before, maybe you haven’t, in which case you’ve been missing out. After enjoying some very tasty raspberry ricotta pancakes, I was inspired to try my hand at putting the cottage cheese IN my pancakes.
I drew inspiration from some lemon blueberry cheesecake bars I love to make when I want to dominate the bake sale scene and combined those flavours with my cottage cheese to make for some seriously decadent, dense and delicious pancakes.
I still had some Earl Grey syrup in the fridge from my Boston Tea Party Cocktail and thought it might make for a more complex and complementary addition to the dish than plain old maple syrup. (Spoiler alert: I was right.)
If I’m honest, I always found regular pancakes kind of boring and I’m often filled with regret when I order them at brunch and am left picking away at a doughy mess whilst wolfishly eyeing my friend’s eggs Benedict.
These gems on the other hand, left me with no regrets. I did serve them up with some garlic lamb sausage from Marché Hintonburg to satisfy my savoury craving and would recommend you consider a similar course of action.
Be sure to use a generous pad of butter to grease the pan between each batch of pancakes to prevent sticking. The blueberries can get a bit sticky once they start to burst and can make flipping a challenge if you’ve been scant with your butter application. Plus, butter will give your pancakes a photogenic golden-brown finish because it will deepen in colour as it cooks.
The cottage cheese in these pancakes gives them a fantastic texture and adds a pop of protein to keep you full until lunch, or second breakfast. The hit of lemon juice and zest invigorates the palate and the blueberries, well, they speak for themselves. The Earl Grey syrup is a game-changing addition to this dish and will be making a regular appearance in my brunch repertoire.
Cheers to National Blueberry Pancake Day and to not forgetting it next year!
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup 1% cottage cheese
- 2 large eggs separated
- 1/2 cup milk
- 2 teaspoons fresh lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- Butter for pan
- Fresh blueberries for garnish
- 1 cup water
- 4 tbsp Sloane loose leaf Earl Grey tea or 4 Earl Grey teabags
- 1 cup sugar
Whisk flour, sugar, baking powder and salt in a medium bowl until well combined. Set aside.
In a separate large bowl, whisk together the cottage cheese, egg yolks, milk, lemon zest, lemon juice and vanilla extract.
Gently stir flour mixture into the cottage cheese mixture until just combined.
Beat egg whites with an electric mixer at high speed until soft peaks form, about 3-5 minutes. Gently fold in the egg whites into the pancake mixture until just blended.
Gently fold in the blueberries.
Lightly grease a large non-stick skillet with butter over medium heat. Pour 1/4 cup of batter onto the griddle and lightly spread to make a flat pancake.
Cook 3 minutes, or until bottom is golden. Flip pancake and cook 2-3 minutes longer or until lightly browned. Repeat with remaining batter, adding butter to the pan as you go to prevent sticking.
Serve with fresh blueberries and Earl Grey syrup, for drizzling.
Add water to a small saucepan. Bring to a boil. Add loose leaf tea or teabags and let simmer for 5 minutes until the tea has fully steeped. Remove teabags or strain out tea leaves.
Add sugar and simmer, stirring occasionally, until sugar is fully dissolved. Let cool to room temperature before using. Simple syrup will keep in an airtight container in the refrigerator for two weeks.