Blueberry Cottage Cheese Pancakes (serves 4)

Cottage cheese curds dot these crispy-gooey pancakes with little bits of melty goodness. The best way to add blueberries to pancakes is to pour the batter, and then drop the blueberries individually onto each cake.

2 cups Bisquick Baking Mix

2 tablespoons sugar

2 eggs

1 cup milk

1 cup cottage cheese (large curd is best)

A few grinds of pepper

1 – 1 ½ cups blueberries, fresh or frozen

Butter or cooking spray, for pan

Combine first 6 ingredients in a medium mixing bowl and stir to combine. Heat a small to medium nonstick skillet over medium to medium low heat (4 out of 10 on the heat dial). Coat the pan with a thin sheen of butter or spray before pouring in a 4-inch wide dollop of batter. Immediately drop a few of the blueberries (evenly spaced) into the batter. When edges look dry flip the cake, and continue cooking until golden brown on both sides.