Blueberry Fold Over Pancakes

Ingredients

• 0.8 teaspoon double-acting baking powder 
• 2 cups blueberries fresh
• 2 tablespoons cooking oil 
• 6  eggs 
• 0.5 tablespoon flour all-purpose
• 0.5 teaspoon ground cinnamon 
• 1 cup curd cottage cheese low-fat
• 2 teaspoons potato flour 
• 0.3 teaspoon salt 
• 0.3 cup sugar 
• 0.5 teaspoon vanilla 
• 0.3 cup water 

Equipment

• bowl
• frying pan
• sauce pan
• blender
• hand mixer

Directions

1. Combine eggs, cottage cheese, flour, oil, baking powder, vanilla and salt in a blender. Cover and blend on high speed for 1 minute. Scrape down the side of the blender container and blend for a few seconds more. Alternately, combine ingredients in a bowl and beat well with an electric mixer.
2. For each pancake, pour 1/4cup batter into a lightly greased frying pan or griddle over medium-high heat. Cook until bubbles start to appear, then flip and cook the second side.
3. Combine blueberries, sugar, water, cornstarch and cinnamon in a large saucepan. Cook over medium heat, stirring, until sugar is dissolved; continue cooking for a few minutes until mixture is slightly thickened. Keep sauce warm while preparing pancakes.
4. To serve, spoon about 2 tbsp blueberry sauce on one half of each pancake. Fold pancakes over blueberry mixture.