Tuesday, November 4, 2008
I saw a recipe the other day for cottage cheese pancakes on Smitten Kitchen and thought I would try them out for the kids. I make them pancakes once or twice a week and I am always looking for new kinds to make. A few years back I made them ricotta pancakes, they hated them, so I prepared myself for the worste with the cottage chesse pancakes.
Since they are off from school today I thought this would be a good morning to make them, which I did and they were a huge hit. They are now one of my oldest sons top three pancake recipes. I served them with some of our homemade strawberry jam on top.
Usually when I make pancakes I omit all of the sugar. These call for a decent amount which I used this time, but I will use less the next time.
Cottage Cheese Pancakes
from Smitten Kitchen
1 1/3 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
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
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. Stir in the walnuts and/or currants, if using them.
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. 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.