1 egg
1-1/2 cups buttermilk
1/2 cup cottage cheese
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup blueberries, plus more for serving
Oil a large skillet or griddle and preheat it over medium heat.
In a large bowl, beat the egg lightly. Stir in the buttermilk and cottage cheese.
Sift together flour, baking powder, and baking soda. Sift again into the egg mixture. Stir in the dry mixture very lightly, mixing only enough to combine. If the mixture is too dry, stir in a small amount of additional buttermilk. Gently stir in blueberries.
Scoop the batter into pancakes in the hot pan. After the cakes have set on one side, lightly loosen them with a metal spatula to make sure they don't stick. When the edges of the cakes appear dry, flip the cakes carefully to cook until cooked through and golden brown on both sides (about 2 to 5 minutes per side).
Serve immediately with butter and maple syrup or more fresh blueberries.
Makes 8 to 12 cakes.
