Cheescake Pancakes with Berry-Lemon Syrup

By margiekyle

Ingredients

• 2 cups complete buttermilk pancake and waffle mix
• 1/4 cup water
• 1 cup small curd cottage cheese
• 1 Tablespoon sugar
• 1 teaspoon vanilla extract
• BERRY-LEMON SYRUP
• 1 cup syrup
• 1 cup raspberries, blueberries, sliced strawberries or combination
• 1/2 teaspoon shredded lemon peel, optional

Details

Servings 1
Adapted from justapinch.com

Preparation

Step 1

For pancakes preheat griddle on 325 degrees F.
Combine ingredients in a medium bowl; stir well until just blended. Do not overstir - this will make the pancakes tough.

Pour batter by 1/4 cupfuls onto hot, well-greased griddle.

Turn pancakes when tops are covered with bubbles and edges look dry. Cakes should only be turned once to retain fluffy consistency.

For berry-lemon syrup: combine syrup ingredients in small saucepan; heat through, stirring occasionally.