Ingredients
1 pint of cottage cheese (450 g)
1/4 cup of sour cream (60 g)
1/8 cup of avocado oil (25 g-30 ml)
4 extra large or 5 regular sized eggs (220 ml)
1 1/2 cups of pancake mix (200 g)
3/4 cup of milk (180 g)
1 cup of blueberries sprinkled on top while cooking (200 g)
Butter on grille & on top of pancakes (4 oz) (140 g)
Maple syrup (1/2 cup) (100 g)
Method
Mix the cottage cheese, sour cream, oil & eggs in a big bowl with a dinner fork, enough to blend the ingredients slightly.
Then add the pancake mix and stir together with fork until fairly well blended.
Then add the milk, stirring once more until somewhat blended.
Use real butter on the grill and add pancake batter, a ¼ cup of batter will make a 4-5” diameter pancake.
Add the blueberries on top of the fresh batter on the grill.
Flip when done, remove from grill, butter while hot and serve with a little maple syrup.
Sometimes I make a fresh berry compote by squashing the raw berries with a potato masher, then adding a little sugar or stevia to taste. Strawberries, raspberries or blackberries work great.
This makes 18-4” diameter pancakes, enough for 4 people or two hikers!
Sunrise on Suicide Rock after our hitch with Steve
Have just caught up on your posts! Sounds incredible, keep going!!