Cottage cheese pancakes with crème fraîche and jam
24
- Makes4 servings
From a small American cheese maker comes the heavenly new book Cowgirl Creamery Cooks. It takes everyday recipes, like chicken fingers and pancakes, and elevates them to yummy new heights
Ingredients
1 pint strawberries, halved, about 300 g
1 1/2 cups granulated sugar
6 eggs, separated
1/2 cup 3.25% milk
1 1/2 cups cottage cheese, or ricotta
1/2 cup all-purpose flour
1/2 tsp salt
1 tbsp granulated sugar
vegetable oil, for pan
4 tbsp unsalted butter, melted
crème fraîche
jam, any flavour
Instructions
In a medium pan, toss the berries and sugar over medium heat until the sugar dissolves. Set aside.
In a large bowl, beat the egg yolks until thick. Add the milk and beat for another 30 seconds. Gently fold in the cheese.
In a separate bowl, sift the flour, salt, and sugar together and pour into the cheese mixture, stirring lightly.
With an electric mixer or whisk, beat the egg whites on medium-high speed until they are stiff, but not dry. Gently fold the whites into the batter, just until combined.
Heat a lightly oiled griddle or heavy skillet over medium-high heat. Ladle 1/4 cup/ 60 ml of the batter onto a hot griddle for each pancake, leaving a bit of space between pancakes. Cook until bubbles appear on the surface of the pancakes, then flip.
When done, spoon on berries and crème fraîche and jam.
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