Cinnamon Peach Cottage Cheese Pancakes Food

CINNAMON-PEACH COTTAGE CHEESE PANCAKES

Steps:

• Mix eggs, cottage cheese, milk, vanilla, butter, and peach in a large bowl. Combine flour, sugar, salt, baking soda, and cinnamon in a small bowl. Stir flour mixture into the cottage cheese mixture until just combined.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

CINNAMON-PEACH COTTAGE CHEESE PANCAKES

Steps:

• Mix eggs, cottage cheese, milk, vanilla, butter, and peach in a large bowl. Combine flour, sugar, salt, baking soda, and cinnamon in a small bowl. Stir flour mixture into the cottage cheese mixture until just combined.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

COTTAGE CHEESE PANCAKES

Steps:

• Mix cottage cheese, flour, oatmeal, egg yolks, honey, milk, vanilla and cardamom in large bowl. Beat whites in another large bowl until stiff but not dry. Fold whites into cottage cheese mixture in 2 additions.
• Preheat oven to 200°F. Heat large nonstick skillet over medium heat. Brush with oil. Spoon batter onto skillet by 1/3 cupfuls, forming 4-inch-diameter pancakes. Cook pancakes until bottoms are brown and bubbles form on top, about 3 minutes. Turn; cook until bottoms are brown and pancakes are cooked through, about 4 minutes.
• Transfer to plate and place in oven to keep warm. Repeat with remaining batter. Serve immediately; pass Peach and Berry Salad to spoon over pancakes.

COTTAGE CHEESE AND BUTTERMILK PANCAKES WITH PEACH FIG SYRUP

Steps:

• To make the syrup; in a 10 inch skillet over medium heat, melt the butter, add the peaches and figs and cook for about 2 minutes, stirring constantly, until the mixture comes to a simmer.
• Add the maple syrup and bring to a boil, and cook for 2 minutes more (this syrup can be made well in advance and rewarmed just before serving).
• Preheat oven to 250*F.
• Place a sieve over a bowl, add the cottage cheese to the sieve and drain off the excess liquid.
• In a mixing bowl, combine the dry pancake ingredients.
• In a separate bowl, whisk together the eggs, buttermilk, drained cottage cheese, butter and lemon zest.
• Fold in the flour mixture.
• Spray a griddle or large skillet with the cooking spray and heat it over medium heat.
• Spoon a heaping TBS of the batter onto the griddle for each pancake.
• Cook until golden brown, about 2 minutes, then turn over and cook for about 1 minute longer.
• Keep the pancakes warm in the oven until ready to serve.
• Serve with the syrup.