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Prep time: 6
Cook time: 15 mins
Total time: 21 mins


½ cup milk
½ cup heavy cream
2 large eggs
½ teaspoon vanilla extract
1 cup cottage cheese (drain excess liquid)
1 cup flour
½ teaspoon baking powder
2 tablespoons sugar
⅛ teaspoon nutmeg
Pinch salt
1 cup blueberries
Butter for cooking pancakes

  1. In a large bowl mix together milk, cream, egg yolks, vanilla extract, and cottage cheese.
  2. In a medium bowl, sift together flour, baking powder, sugar, nutmeg, and salt. Gently stir into milk mixture.
  3. Place the egg whites in a clean medium bowl With a hand mixer, beat on high speed until egg whites from stuff peaks, about 3 minutes.
  4. Fold egg whites into pancake batter. Be gentle and do not overmix.
  5. In a pan over medium heat, melt butter. Spoon in ¼ cup of pancake batter into the hot pan.  Top pancake with a few blueberries.  When bubbles begin to rise in the center and edges begin to brown, flip pancake over once and cook about an extra minute or two.
  6. Continue until all of the batter is used.  You may have to add additional butter to the skillet so the pancakes don’t stick.
  7. Serve with syrup and fresh berries.