Russian-style Pancakes (Gluten-Free)

• 425 grams Riccota or strained cottage cheese
• 2 Eggs
• 1 tsp Lemon juice
• 1 tsp Grated lemon peel
• 2 tbsp Gluten-free flour or rice flour
• 1 tbsp Beet sugar or other natural sweetener
• 1/2 tsp Baking powder
• 1/8 tsp Salt
• 1 tsp Olive oil
• 200 ml Blueberries (fresh or frozen)
• 1 tbsp Water (if using fresh blueberries)
• 1 tbsp Lemon juice
• 1 1/3 tbsp Beet sugar or your choice of natural sweetener
• 1 tsp Corn starch
• 1 tbsp Water
• 1 dash Powdered sugar (for topping)

1. Combine the cheese, eggs, lemon juice, and lemon peel in a bowl and mix.
2. Mix in the flour, sugar, baking powder, and salt.
3. Heat a non-stick frying pan or griddle over medium heat.
4. Add oil, then spread it evenly with a paper towel.
5. Spoon the batter onto the griddle a little at a time until it reaches a diameter of about 8-10 cm.
6. When the top surface cooks, flip it over, and cook the other side.
7. These should take longer to bake than regular pancakes.
8. While baking the pancakes, combine the blueberries, water (if using fresh berries), lemon juice, and sugar in a small saucepan.
9. Heat over medium, and simmer until the blueberries loose their shape.
10. Dissolve the corn starch in water, then pour into the saucepan.
11. Once it thickens, turn off the heat.
12. Arrange the pancakes on individual serving plates, sift powdered sugar through a tea strainer, then top with the blueberry sauce.

cottage cheese, eggs, lemon juice, lemon peel, flour, sugar, baking powder, salt, olive oil, blueberries, water, lemon juice, sugar, starch, water, sugar

Taken from cookpad.com/us/recipes/157587-russian-style-pancakes-gluten-free (may not work)