The Sensitive Kitchen

Saturday, March 28, 2009

Cottage Cheese Pancakes

Adapted from the 1997 edition of Joy of Cooking. Sadly, this recipe did not make it to the most recent edition. But everything they said about it was right; the centers are soft, almost puddinglike, right off the griddle. The fluffiness abates when allows to stand, so eat them immediately.

These are so good they don't need accoutrements like butter and syrup. Eat plain, or with some fresh fruit.

1 1/3 c whole wheat pastry flour
3 Tbsp sugar
2 tsp non-aluminum baking powder (such as Rumford)
1/2 tsp baking soda
1/4 tsp salt
1 c milk
1 c cottage cheese
3 eggs, separated
1 tsp vanilla

Preheat pancake griddle or skillet on medium.

Mix flour, sugar, baking powder, baking soda and salt in a large bowl. Set aside.

Combine milk, cottage cheese, egg yolks and vanilla. Beat to combine. Pour onto dry ingredients, stirring to mix.

Whip egg whites to stiff but not dry peaks. Fold into batter. Drop by quarter-cup portions onto buttered griddle.



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