Sunday, June 29, 2014

Cottage Cheese Pancakes with Pecans and Currants (or cranberries)

Whisk together in a large bowl:
1 1/3 c. flour
1/3 c. sugar
2 t. baking powder
1/2 t. baking soda
1/2 t. ground cinnamon or nutmeg (I've only ever used cinnamon)
1/4 t. salt

Whisk together in another bowl:
1 c. milk
1 c. cottage cheese
3 T. melted butter
2 egg yolk (reserve whites in another bowl)
1 t. vanilla

Pour wet ingredients over dry ingredients and whisk them together, mixing until just combined.

Stir in:
1/3 c. chopped walnuts or pecans (I used pecans)
1/3 c. dried currants (cranberries), plumped (soaked in boiling water for 10 or 15 minutes) 

Beat until the peaks are stiff but not dry, then fold gently into batter:
2 egg whites

Batter is thick and bubbly, similar to cake batter.  Spoon 1/4 to 1/3 cup of batter onto hot, greased griddle.  (griddle temp about 350 degrees)  Cook until the top of each pancake is starting to dry around the edges and then turn.  (They get very few bubbles in the middle.)

Best served hot when they are light and puffy. 


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