Fritzel's Griddle Cakes With Blueberry Sauce Recipe

Recipe adapted from

Fritzel's Griddle Cakes With Blueberry Sauce
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Fritzel's Griddle Cakes With Blueberry Sauce adapted from
  • Blueberry Sauce
  • 2 pints fresh blueberries1 cup unsweetened cherry juice1 tablespoon grated lemon or orange zest
  • ½ cup sugar⅓ cup corn syrup1 tablespoon fresh lemon juice
  • Griddle Cakes
  • 2 cups cottage cheese1 tablespoon fresh lemon juice
  • ¼ cup sugar
  • 2 large eggs, beaten1 cup all-purpose flour
  • ¼ teaspoon salt
  • Butter, for cooking
  • Sour cream, for serving
  1. Make the blueberry sauce: In a medium saucepan over high heat, combine the blueberries, cherry juice and citrus zest. Bring to a gentle boil, then gradually add the sugar, stirring until dissolved. While stirring, press the berries against the side of the pan with a wooden spoon to lightly crush them and to help release their juices. Add the corn syrup and lemon juice, bring to a rolling boil, and cook for 15 minutes. Pour into heat-safe containers and refrigerate until serving.
  2. Make the batter: Pass the cottage cheese through a finemesh strainer or sieve into a large bowl. Add the lemonjuice, sugar, eggs, flour and salt and stir to make a thick batter.
  3. Cook the griddle cakes: In a large skillet or griddle, melt some butter over medium-high heat. Working in batches, spoon ¼ cup of the pancake batter into the pan. Cook the pancakes until the edges begin to brown and air bubbles form on the surface, about 3 minutes. Flip the pancakes and cook until golden, about 1 to 2 minutes longer. In a small pot or microwave, reheat the blueberry sauce. Serve the pancakes hot with the warm blueberry sauce and a dollop of sour cream.
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