Sometimes friends come to visit and leave more than just good memories—sometimes they leave recipes. And sometimes those recipes become family favorites. A friend from England gifted me this recipe, and when fresh berries are in season, these cottage cheese pancakes are always in my thoughts. The crisp golden brown edges, the light, tender interior and the savory flavor make them a divine weekend breakfast. Serve them with tart berries and a drizzle of maple syrup and soon you’ll find yourself passing the recipe on to a friend.
– Leslie Mackie
6 Tbsp unsalted butter, divided
1¼ cup all-purpose flour
2 tsp baking powder
2 Tbsp granulated sugar
¼ tsp kosher salt
3 eggs, separated
1 cup cottage cheese
1 cup whole milk
1 tsp pure vanilla extract
⅓ cup canola oil (or sunflower oil)
2 pints fresh berries
1 cup maple syrup
Melt 3 Tbsp of butter in a small saucepan. Set aside to cool.
In a medium bowl, sift the flour, baking powder, sugar and salt. Set aside.
Separate the eggs, putting the whites into a stand mixer bowl and the yolks into another medium bowl. Add the cottage cheese, milk and vanilla to the yolks and mix well.
With a whisk attachment, use the stand mixer to whip the whites to a medium-soft texture.
Fold the flour mixture into the yolk mixture in 2 additions. Add the melted butter. Fold in the whipped egg whites, also in 2 additions.
Heat a cast iron pan or skillet over medium heat. Coat the bottom of the pan with oil and scoop in ¼ cup portions of the pancake batter, each spaced about 2 inches apart. Cook for 2 minutes (edges should be deep golden brown), flip and cook for another 1 to 2 minutes.
Keep the finished pancakes warm in a preheated oven while you finish the remaining pancakes.
Serve the pancakes topped with the remaining butter, fresh berries and maple syrup. Enjoy!