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Author Notes: I tossed many a pancake during my eleven happy years as a breakfast cook at Bette’s Oceanview Diner in Berkeley, CA. This is one of my favorite pancake recipes. You’d expect the cheese to make the pancakes heavy, but the opposite is true. During cooking, the cheese and egg whites work together to make these light. You can use cottage cheese or ricotta. Top them with seasonal fruit and these morning delights are a perfect wake-me-up for any season. - Sue Conley & Peggy Smith
Serves 4; makes 16-20 (3-in/7.5-cm) pancakes
- 1 pint Fruit
- 1/2 cup Sugar
- 6 Eggs, separated
- 1/2 cup Whole milk
- 1 1/2 cups Cottage cheese or ricotta cheese
- 1/2 cup All-purpose flour
- 1/2 teaspoon Kosher salt
- 1 tablespoon Sugar
- Vegetable oil for the griddle
- Crème Fraîche for accompaniment
- In a medium pan, toss the berries and sugar over medium heat until the sugar dissolves. Set aside.
- In a large bowl, beat the egg yolks until thick. Add the milk and beat for another 30 seconds. Gently fold in the cottage cheese.
- In a separate bowl, sift together the flour, salt, and sugar and pour into the cheese mixture, stirring lightly.
- With an electric mixer or whisk, beat the egg whites on medium-high speed until they are stiff but not dry. Gently fold the whites into the batter, just until combined.
- Heat a lightly oiled griddle or skillet over medium-high heat. Ladle 1/4 cup/60 ml of the batter onto the hot griddle for each pancake, leaving space between pancakes. Cook until bubbles appear on the surface of the pancakes, then flip.
- When done, spoon on berries and crème fraîche and serve.
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