2 cups blueberries
1/4 c. sugar
1/4 c. butter
1/2 tsp. cinnamon
6 eggs
1 c. low-fat cottage cheese
1/2 c. all-purpose flour
2 tbsp. cooking oil
3/4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. vanilla
Whipping cream, whipped

Combine blueberries, sugar, butter, and cinnamon. Cook over low heat, stirring until butter is melted and sugar is dissolved. Keep warm while making pancakes. Place remaining ingredients, except whipping cream, in large mixing bowl. Beat well. For each pancake, pour 1/4 cup batter unto hot, lightly greased griddle. Cook on both sides until golden brown.

Place 2 tablespoons of the warm blueberry mixture on pancakes. Fold pancakes in half over blueberry mixture. Garnish with whipped cream and reserved berries, if desired.