Oh. My. Goodness! Don’t be intimidated if you’re not a cottage cheese fan. These pancakes are freakin’ good.
I found the recipe in this Feed Your Skin book and the kids gobbled them up. They don’t need better skin; they just like good pancakes. We didn’t have the blueberries for the fruit syrup (so much for skin-boosting antioxidants…) but using plain maple syrup still made them incredible. I would like to try them with the blueberries next time because I think the sweetness would just intensify the experience.
These take a little more work than using batter out of a box but are so very much worth it.
- 4 whole eggs
- 1 cup small-curd cottage cheese
- 1/4 cup melted butter
- 1/4 cup sifted whole wheat flour (we used white wheat)
- 1/2 teaspoon grated lemon zest
- 1/4 teaspoon salt
- canola oil or melted butter for greasing up the pan
Combine egg yolks, cottage cheese, butter, flour, lemon zest, and salt in a large bowl. Stir until batter is smooth and thick (the cottage cheese will make it look a little lumpy).
In another bowl, using an electric mixer or a whisk, beat the egg white into a thick foam until soft peaks appear.
Gently fold the egg whites into the batter.
Heat griddle or a large skillet over medium high heat. When a drop of water skips over the surface of the pan, it’s ready. Lightly brush the pan with oil or add a a little butter to the skillet. Drop the batter by large spoonfuls onto the skillet. The pancakes spread a little as they cook, so leave 2 to 3 inches between each one. (Making three at a time was no problem in our average-sized skillet.) Cook until the edges of the pancake are set, about 2 minutes. Flip over and cook another 2 minutes.
Serve the pancakes topped with syrup.