Cottage Cheese Pancakes with Blueberries

This is one of Gloria’s recipes that she often makes for Shorey’s breakfast when she stays at our house. Shorey always eats fruit for breakfast, and she is very fond of blueberries, so we mix the berries with apricot preserves to serve with the pancakes. (I heat the preserves in a microwave oven for a few seconds, so they liquefy and combine well with the blueberries.) You can use honey or sour cream instead or substitute other berries for the blueberries.

I mix the ingredients in a small food processor and add the cottage cheese at the end, pulsing it for only a few seconds so it keeps a bit of its texture.

Makes 8 pancakes

• Batter
• 2 large eggs, preferably organic
• ¼ cup sour cream
• ½ teaspoon pure vanilla extract
• 1 tablespoon sugar
• ⅛ teaspoon salt
• ½ cup all-purpose flour
• ½ cup cottage cheese
• 2 tablespoons unsalted butter
• 2 tablespoons peanut, grapeseed, or safflower oil
• Garnish
• ¼ cup apricot preserves
• 1 cup blueberries

Put the eggs, sour cream, vanilla, sugar, salt, and flour in a small food processor in this order and process for about 15 seconds, until smooth. Add the cottage cheese and process for a few seconds, just enough to mix it in.

Heat 1 tablespoon each of the butter and oil in a 10- to 12-inch nonstick skillet. Add about 3 tablespoons of batter for each pancake, making 4 pancakes at a time, and cook for about 3 minutes on the first side. Flip and cook for 1½ to 2 minutes on the other side. Transfer the pancakes to a plate and repeat, heating the remaining butter and oil and making a second batch of pancakes with the rest of the batter.

Meanwhile, heat the apricot preserves in a microwave oven for about 30 seconds to liquefy them, then mix with the blueberries.

Serve the warm pancakes with the blueberries.

To see how it’s done, go to www.surlatable.com/jacquespepin.