2 cups low-fat cottage cheese
2 large eggs
1/2 c sugar
1 tbsp lemon juice
pinch salt
1 c flour
2 tbsp margarine (melted)
3 tbsp vegetable oil
sour cream

Blueberry Sauce:
One 16 ounce can blueberries
2 tsp cornstarch
1 tbsp sugar

Whip cottage cheese until creamy.  Add eggs, sugar, lemon juice, and salt.  Mix well.  Add flour.  Mix well.  Refrigerate until ready to cook.  Brush hot skillet or griddle with butter and oil.  Drop by tablespoon to make 3 inch pancakes.  When bubbles have formed on surface, turn over and brown other side.  Top with blueberry sauce and sour cream.  To make the blueberry sauce, remove 2 tablespoons blueberry juice to a small bowl.  Add cornstarch and sugar and dissolve.  Place blueberries in medium saucepan and add cornstarch and sugar mixture.  Bring to a boil and cook until thickened, about 3 minutes.
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