Posted by: Emily | January 15, 2009

Cottage Cheese Pancakes

I used to make these for Frenchie back in the seduction phase but as soon as I snagged him I moved to pancakes from a box.  Oh, if only he had known what he was getting into.  Anyway, he asked me to make them for his mother on her birthday so how could I say no?  I have to admit, after having these I think it is worth the extra effort and the 4 bowls it takes to make them (especially if he does the dishes).  They are so light and fluffy and flavorful compared to regular pancakes.  I added blueberries this time but I think raspberries are the best.  Their tartness contrasting with the sweet pancake is amazing.

Cottage Cheese Pancakes

1 1/3 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon or pinch of ground nutmeg (optional)
1/4 teaspoon salt

1 cup milk
1 cup full-fat or low-fat cottage cheese
3 tablespoons butter, melted
2 large egg yolks
1 teaspoon vanilla

2 large egg whites

Pure maple syrup or honey, or plain yogurt (optional, for serving)

Lightly butter, oil, or spray your griddle–nonstick works best with these, if you have them–if needed, and preheat it over medium heat. If you are using an electric griddle, preheat it to 350 degrees F. Preheat the oven to 200 degrees F if you do not plan to serve the pancakes hot off the griddle.

Whisk flour, sugar, baking powder, baking soda, cinnamon or nutmeg and salt together in a large bowl. In a separate bowl, whisk together the milk, cottage cheese, butter, egg yolks and vanilla.

Pour the wet ingredients over the dry ingredients and gently whisk them together, mixing just until combined. 

Beat the two egg whites until they are stiff but not dry and fold them into the batter.

The batter will be thick and bubbly – similar to cake batter. Spoon 1/3 cup batter onto the griddle for each pancake, nudging the batter into rounds. Add berries to the pancake as you like.  These are thick and might take a little longer to cook than most other pancakes. Cook until the top of each pancake is starting to dry around the edges – you will get a few bubbles here and there – then turn and cook until the underside is lightly browned. These will keep in a 200 degrees F oven while you finish making the rest, but they are best served immediately, when they are at their lightest and puffiest.

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Responses

  1. Sounds yummy! Did frenchies mom like them?

  2. I think she did like pancakes! One success of the week I guess.

  3. I used to make pancakes like this with ricotta cheese and serve them with homemade applesauce.

  4. That sounds yummy! I had lemon ricotta pancakes in New York that were amazing.


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