Cottage cheese pancakesa stack with fresh berries

• 1 cup cottage cheese (8 oz)
• 3 large eggs
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/8 tsp salt
• 1 to 2 tsp neutral oil or a light film of cooking spray
• 1 1/2 cups mixed fresh berries

Let's cook

• Rinse and drain berries; slice strawberries. Blend cottage cheese, eggs, flour, baking powder, cinnamon and salt for 30 to 45 seconds, until smooth. Rest batter 5 minutes.

• Heat a nonstick skillet over medium-low with 1 tsp oil for about 2 minutes.

• Use a scant 1/4 cup batter per pancake; cook three or four at a time. Cook 2 to 3 minutes, until edges look dry and the underside is golden. Flip gently; cook 1 to 2 minutes more, until the center springs back.

• Lower heat if they brown before cooking through. Add remaining oil as needed; repeat to make about 10 pancakes. Serve about five per person, with 3/4 cup berries each.