(Cottage) Cheese-Fruit Pancakes

Cottage cheese pancakes filled with chopped strawberries.

Cheese pairs well with fruit in more than just cheese and fruit plates. Who knew? I’ve never really liked cottage cheese, so it’s a bit weird that I’m so fond of these pancakes. Hm, that seems to be a theme for me recently. It’s always nice to find more things that you like! Make sure to eat these when they are hot enough so that the cottage cheese is soft and melted. If they cool off or you need to re-heat them a toaster oven works well. It makes a fantastic warm, filling breakfast to make on the weekend and toast the rest of the week.  Or, if you don’t like them crispy (and I love crispy things!) try a microwave.

So, these come from this recipe from a friend of my mom’s:

batter
The original is a little egg-y and wet, so I add more flour, soda, brown sugar, and some fruit.

Simple version, to start with:

one egg, whisk
1/2 c. cottage cheese
2 Tbs. flour
optional: fruit, vanilla, a bit of baking powder or soda, salt, sugar

These are good as is.  This is a small serving for one person.  Multiply if you are hungry or there is more than one of you.  The cheese is actually a little cheesy, but I really like that about them, though your mileage may vary, I was surprised since I don’t normally like cottage cheese at all, though I love it when it’s melted inside a pancake apparently.  And since they are simpler and a more forgiving recipe than most pancakes, there’s no reason not to try them out!

And, so that I have some quick reheatable yet delicious breakfast this week, I expanded the recipe and made them sweet. Yeah, yeah, I have a sweet tooth. So sue me, they are delicious!

Larger, Adjusted Ingredient List, for a few days or a few people:

Pre-cut Fruit
Slice up the (fresh or frozen) strawberries finely, eat the rest while you are cooking!

3 c. cottage cheese
5 eggs, whisk with a fork first
1 heaping Tablespoon brown sugar
3/4 to 1 1/4 cups flour, less for more crêpe like cakes, more for thicker pancakes
1 teaspoon baking powder, lumps squished out
a bunch of (frozen) strawberries, chopped fine. As my mom described it to me, you should keep adding more till there is enough so that “you aren’t scavenging for strawberries” when you bite into the pancake.

Being not very structurally sound, wait till the center bubbles before you turn them or they fall apart. Cook in plenty of butter. Mm, butter. Heat pan till a drop of water sputters in the oil. If the water drop sits in the pan it’s too cool, if it boils off instantly it’s too hot.

Add enough berries. Make sure you get a good berry bite with every bite of pancake : )
Cook in plenty of butter. Mm, butter. Heat pan till a drop of water sputters in the oil. If the water drop sits in the pan it’s too cool, if it boils off instantly it’s too hot.  Being not very structurally sound, wait till the center bubbles before you turn them or they fall apart.
Add some watermelon and a glass of ice tea and you have a beautiful summer brunch! And while you are waiting for your pancakes to finish, have a photo of a melon pac-man eating a pancake heart. Nom nom!
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