Today: Our favorite breakfast staple gets lightened up with cheese -- go figure.
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I flipped many a pancake during my eleven happy years as a breakfast cook at Bette’s Oceanview Diner in Berkeley, CA, and this is one of my favorite 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 -- in the fall, we go for apples and pears.
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 (as an accompaniment)
Want to win a copy of Cowgirl Creamery Cooks? Tell us in the comments: What's your favorite pancake topping? We'll choose one random winner each day, and announce them this Friday! (Unfortunately, we can only ship books within the US.)
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
Cowgirl Creamery launched in 1997, but our story began well before then. We met freshman year at the University of Tennessee where, little did we know, a lifelong friendship and infatuation with food would ensue. In 1976 our journey westward began. Once arriving in the Bay Area, we became involved in the burgeoning food movement at Chez Panisse and Bette's Oceanview Diner, both in Berkeley, CA. By the early 1990s, we were ready for a new challenge when we decided to launch Tomales Bay Foods, a marketing vehicle to help West Marin's farms and dairies get their delicious products into the hands of the Bay Area's finest chefs. From there, we decided to make our own cheese using the milk from neighboring Straus Family Creamery. Two decades, two creameries, four retail stores, and two thousand tons of cheese later, we still love what we do and have decided to bring our stories and recipes (dishes that use cheese not how to make cheese) to you in our first cookbook, Cowgirl Creamery Cooks.