Steps
- Wash berries and trim stems. Cut 10 berries into small pieces to measure 1 cup and set aside.
- Slice remaining berries and place in a small bowl. Stir in sugar and lemon juice. Set aside while making pancakes.
- In large bowl, whisk together flour, sugar, baking soda and baking powder
- In small bowl, lightly beat egg. Stir in cottage cheese, then milk and finally, melted butter.
- Pour over dry ingredients and stir just until moistened. Fold in reserved 1 cup of cut berries.
- Heat a nonstick skillet over medium heat. Melt a little butter in skillet then pour in a generous ¼ cup of batter for each pancake. Flip pancake when bubbles start breaking the top of the surface. Cook other side 1 to 2 minutes until deep golden brown.
- Serve pancakes with sweetened sliced berries.
Chef’s Tip: Serve the pancakes topped with cottage cheese to boost your breakfast protein. Freeze leftover pancakes and pop in the toaster for a quick treat. You can also serve with our Roasted Berries.