Pages

Thursday, September 29, 2016

Cottage Cheese Pancakes with Raspberry Sauce

Another favorite breakfast at our house is 
Cottage Cheese Pancakes.
These are delicious, high protein, 
and will remind you of a delicious
 cheese blintz, only these are
so much easier to prepare.
I top them with raspberry sauce, a
dusting of powdered sugar and a
dollop of sour cream. Like I would a blintz.
Yum!
Here are the ingredients.
 Whisk the eggs in a medium bowl, then
add the cottage cheese and whisk until
well blended.
 Whisk in the sugar and lemon juice.
Stir in the flour starting with ¾ C 
until it's the right pancake batter 
consistency. You may need to add a bit
 more. Don't make it too stiff. Stir just 
until the flour is blended.  
 Use about ¼ C for each pancake and flatten
then with the back of the scoop or spoon.
Fry in hot butter/oil until on MH
 heat until the edges are nice and crispy 
and the bottoms are browned. Flip to
cook the other sides. 
 For the raspberry sauce I use a
bag of frozen raspberries.
 Combine the sugar, water, lemon juice
and cornstarch in a small saucepan.
Bring to a simmer and stir until
thickened and clear.
 Add the raspberries and heat
to boiling stirring to combine.
Let cool a bit.
Spoon the warm sauce over the pancakes.
 I always serve pancakes on warmed plates.
 If I don't use all the sauce I freeze it
in small 1C containers.
I'm way ahead for the next time we 
have cottage cheese pancakes. 
 I like to garnish the plate with a few
fresh raspberries, a dusting of
powdered sugar, and sour cream
This is such a great flavor combination. 
 If you don't want to make the raspberry sauce
you can cheat and use raspberry jam
thinned with a bit of lemon juice and warmed.
That's good too.
I'm going to try it next time with my
cranberry chutney or easy cranberry sauce,
 warmed a bit. I think that would be
tasty and give it that holiday flavor.


This recipe is easily divided in half for just
 the two of us. Half the recipe will make 8 small
3" pancakes. They mix up so easily we can enjoy
them any anytime. Makes your morning special.

Cottage Cheese Pancakes
2 C cottage cheese, 16 oz container
2 eggs
4 T (¼ C) sugar
1-2 T lemon juice
¾ C to 1C flour
Whisk the cottage cheese, lemon juice, sugar 
and eggs until well blended. Stir in the flour,
just until you get the right consistency.
Use a large spoonful of batter for each
pancake and pat down to flatten a bit.
Fry in butter/oil until golden and crispy
 around the edges, turning once. Serve on
warmed plates with warm raspberry sauce
and a spritz of lemon juice, a dollop of
sour cream and a generous sprinkle
of powdered sugar. 

Quick Raspberry Sauce
12 oz bag frozen raspberries, about 2C
¼ C sugar
¼ C water
1 T lemon juice
2 t cornstarch
Combine sugar, water, lemon juice,
and cornstarch in a pan. Whisk to blend.
Add raspberries and heat to boiling
stirring often. Reduce heat and simmer
for 2 minutes until the sauce is slightly
thickened.
***********************
Here's an alternative sauce.

Raspberry Jam Sauce
Thin seedless raspberry jam with a little
lemon juice. Warm in the microwave. 

Enjoy!

1 comment:

  1. I am looking forward to tasting these! Thank you for sharing~

    ReplyDelete