Serves : 4
- 90g plain flour
- ½ tsp baking powder
- 2 eggs
- 75ml semi skimmed milk
- 125g low fat cottage cheese
- pinch sea salt
- 1 tbsp sunflower oil
- 120g blueberries
- 1 tbsp maple syrup
Put the flour and baking powder into a bowl and whisk to combine.
Make a well in the middle then crack the eggs into the well, add the milk and gradually whisk together, pulling the flour in from the sides until a smooth batter is formed.
Stir in the cottage cheese and season with a pinch of salt, mix well.
Heat a non-stick frying pan until medium hot, drizzle a little of the sunflower oil into the pan, then add spoonfuls of the batter and fry until just browning on the edges. The batter will puff up and little bubbles will appear on the surface when the pancake is ready to flip over.
Flip over and cook for another 10-15 seconds until just set then lift out of the pan.
Repeat in batches with the remaining batter and oil.
Serve a stack of pancakes topped with the blueberries and a drizzle of maple syrup.