2 cups complete buttermilk pancake mix
1 1/4 cups water
1 cup small curd cottage cheese
1 tablespoon sugar
1 teaspoon vanilla
1 cup syrup
1 cup berries
1/2 teaspoon shredded lemon rind
Combine ingredients in a medium bowl; stir well until blended.
Pour batter by 1/4 cupfuls onto hot, well-greased griddle. Turn pancakes when tops are covered with bubbles and edges look dry. Turn only once.
Combine syrup ingredients in small saucepan; heat through, stirring occasionally.
Peoria Journal Star