Friday, April 22, 2011
Ambies Protein Pancakes With Blueberry Sauce
1 Cup Cottage Cheese
1/2 cup Whole Wheat Flour
1/4 Cup Organic Skim Milk
1/4 tsp Salt
1/2 tsp Vanilla Extract
6 Organic Eggs
1/4 C Organic Kefir (you could use plain Greek yogurt here...Vanilla would be good too I bet!)
Blend in food processor for one minute or a blender on high one minute (just stir it down once if you use a blender.)
Now, to cook them, I always butter the pan between each one. They are really thin and fall apart easily if you don't spray or butter the pan at least a little.
Place pan over medium low heat. butter it a tiny but. Put two small or one large ladle full of batter into your skillet. Swirl it around to coat the bottom of the pan with a thin layer of batter. (you make one at a time) Wait until it bubbles up a little before you try to flip it. The first one or two usually break a little....No worries it gets easier.
1lb Bag Frozen Blueberries
1 tsp Cinnamon
2 Tbs Raw Honey
2 Heaping Tbs Corn Starch
Put blueberries in sauce pan with water, cinnamon and honey. Bring to a boil. Add Corn starch to about 4Tbs of cold water and mix together till lumps are gone then pour into the blueberries. Bring back to a boil and then simmer for about 5 min. Stir periodically to keep it from burning. Sauce should thicken to syrup consistency.
I usually put butter or cream cheese on the crepe/pancake and then pour the blueberry sauce over it. My sister likes it with peanut butter and some people like it with maple syrup. To each his own...:)