The Art of Aquatic Cooking

Daylily Blueberry Pancakes
Serves 4 to 6

by Cathy Wilkinson Barash © 2006

4 eggs
1 cup cottage cheese
1/8 tsp. salt
2 Tbs. oil
1/2 cup sifted flour
1 Tbs. sugar
1/2 tsp. vanilla
Petals from 10 daylilies, coarsely chopped
1 cup blueberries

1. Mix first 7 ingredients in a blender or food processor. Blend until smooth.
2. Pour into a bowl. Gently stir in daylily petals and blueberries. Let sit for 10 minutes.
3. Drop by the 1/4 cupful onto a hot, lightly greased griddle or skillet on a medium heat. Cook until bubbles on top of pancakes break. Turn over and brown other side.

May be served with syrup (floral or maple), butter, or just plain. A delicious dish for a Sunday brunch.

More recipes by Cathy Wilkinson Barash
Vietnamese Cilantro Salsa | Chameleon Wild Rice Salad & Wasabi Vinaigrette
Cinnamon Wild Rice Pudding | Cattail Biscuits | Full Bloom Dip

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