Preparation:
In a large bowl, combine flours, baking powder, baking soda and sugar. Set aside.
In a medium bowl, whisk together egg whites, buttermilk, cottage cheese and vanilla. Add buttermilk mixture to flour mixture. Stir just until dry ingredients are moistened. Gently stir in blueberries.
Spray a large, wide skillet or electric griddle with non-stick spray. heat over medium heat. For each pancake, spoon about 1/2 cup batter onto skillet. Spread to make a 5 or 6 inch circle. Cook until bubbles break through the top and undersides are lightly browned. Flip and cook other side until lightly browned, 2 to 3 more minutes. Serve pancakes topped with 2 tablespoons Banana Cream Topping. Drizzle with maple syrup.
For Topping, combine sour cream or yogurt, banana, brown sugar and cinnamon in a small bowl. Cover and refrigerate until ready to use.
Makes 4 generous servings of 2 pancakes each.
Author's Notes: These mouthwatering pancakes are so scrumptious and so huge, they were awarded top prize in the New York Pancake Department's Fabulous Flapjack Flip-off. Apparently, they're also the hands-down (or hands-up) favourite at the local police st |
