The Art of Aquatic Cooking
Daylily Blueberry Pancakes
Serves 4 to 6
by Cathy Wilkinson Barash © 2006
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
Cilantro Salsa | Chameleon
Wild Rice Salad & Wasabi Vinaigrette
Wild Rice Pudding | Cattail
Biscuits | Full Bloom Dip