Fulton's Recipes

Lemon Pancakes With Blueberry Syrup
Makes 12-14 pancakes

For the blueberry syrup
One 300g package (about 3 cups) frozen blueberries, thawed
1/2 cup maple syrup
1 tbsp lemon juice
1 tbsp corn starch

Ingredients
1 1/2 cups cottage cheese
2 eggs
2 tbsp butter, melted
1 tbsp sugar
1 tbsp grated lemon rind
1 tsp vanilla
1 cup all-purpose flour
2 tsp baking powder
1/4 cup water or milk

For the syrup, combine all ingredients in a saucepan. Bring to boil over medium heat, stirring occasionally. Let simmer for 2 minutes and set aside.
To make the pancakes, in a food processor, process cottage cheese until smooth. Add eggs, butter, sugar, lemon rind and vanilla; process until well blended and smooth.
Transfer mixture to a large bowl. Whisk in flour and baking powder. Whisk in water or milk.
Using 1/4 cup for each pancake, cook on lightly greased griddle or skillet set over medium heat, until bubbles appear on surface. Flip pancakes over and cook on other side until done. Serve with warm blueberry syrup.