Blueberry Pancakes with a Twist

Lo and behold, it is somehow already September and by the looks of a Target I was in yesterday, it’s apparently almost Halloween too. I’m the sort who would gladly live in a world where summer reigned all year round, but I know it will inevitably slip away, leaving me to acclimate to the change by means of cinnamon scented candles and the sudden appearance of flannel-clad L.L. Bean-esque men everywhere. Though with that said I suppose things could be much worse.

So in my attempt to keep the summer spirit alive as much as possible, I have sworn I will not open the Pumpking beer currently in my fridge until a day comes that I need a jacket outside… And we can just forget the fact that I binge ate a bag of pumpkin spice latte flavored M&Ms at my desk yesterday. Whoops!

My other attempt to bring a taste of summer into the colder months is with these blueberry pancakes with a twist. But blueberries? In the fall? That doesn’t make sense at all. Well that’s where the twist comes in. Thanks to the genius of the aptly titled Genius Recipes by Food 52, blueberry pancakes are better than they’ve ever been before and don’t need to be restricted to the seasonal appropriateness of the blueberries themselves. The secret, dried blueberries.

When allowed to soften in boiling water, the dried blueberries get back some of their juicy quality. But since they are still very much void of moisture, they don’t turn into the soggy mess that blueberry pancakes generally resemble and leave only that condensed sweet-tart flavor. These pancakes are also unique in that they have a TON of cottage cheese and sour cream in them making them spongy in the nice way that Yorkshire pudding is spongy. Yes, I know that cottage cheese and weird, and like, who really eats cottage cheese anyway, but trust me on this one. It has triumphed in waffles and does also in pancakes. Lemon zest and nutmeg add that little extra touch that makes these pancakes so incredible. So maybe this fall, instead of reaching for yet another can of pumpkin to add to your breakfast baked things, try out these blueberry pancakes instead.

Blueberry Pancakes with a Twist
From Deborah Madison via Food 52’s Genius Recipes
Makes about 20 small pancakes or 12 larger pancakes

1 cup dried blueberries
1 cup 4% cottage cheese, drained of liquid
1 cup sour cream
5 eggs
1 tsp. vanilla extract
1 tsp. grated lemon zest
a pinch of freshly grated nutmeg
1 Tbs. sugar
1 cup unbleached all-purpose flour
1½ tsp. baking powder
¼ tsp. salt
butter for frying and butter and maple syrup for serving

Place the blueberries in a bowl and cover them with boiling water. Set aside while you make the batter.

In a large bowl, whisk together the cottage cheese and sour cream. Then, one at a time, whisk in the eggs. Mix in the vanilla, lemon zest, nutmeg, and sugar and then gradually incorporate the flour, baking powder and salt. Drain the soaking blueberries and add to the batter. Gently mix them in.

In a large frying pan over medium heat, melt a tablespoon of butter. When it’s melted and hot, drop large spoonfuls of the batter into the pan. Once browned evenly on the bottom, flip to cook the other side. Serve with more butter and maple syrup.