Arsip Tag: cottage

cottage cheese pancakes – smitten kitchen

This 2008 recipe got a heavy refresh in 2023, mostly because a few years ago I realized that I never made the original ones, adapted from Joy of Cooking, because they did not fit my current rules for the effort I’m willing to extend at breakfast: multiple bowls? Separated eggs? Ghastly.

The updated recipe now has whole eggs (vs. separated ones) as the pancakes are fluffy, moist and perfect without the extra steps. For a thicker and easier-to-manage pancake, the second half of the milk is only added as needed. They’re still sweet, but much less so (the original level was 1/3 cup and everyone found it too high). The spices, nuts, and dried fruit are now optional, in case you, too, are a cottage cheese pancake purist. I’ve shown them here with dollops of barely-sweetened whipped cream and sliced fresh fruit. If you dismissed these when they came up after you hit the “Surprise me!” button, I hope this is the nudge you need. They’re fantastic.

  • 3 tablespoons unsalted butter, plus more for pan
  • 2 tablespoons granulated sugar
  • 2 large eggs (not separated, see Note))
  • 1 teaspoon vanilla extract
  • 1 cup cottage cheese, full or low-fat
  • 1/2 cup milk, any kind, and up to 1/2 cup more if needed
  • 1/4 teaspoon kosher salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/3 cups all-purpose flour
  • Optional additions: 1/3 cup finely chopped walnuts and/or dried currants; 1/2 teaspoon ground cinnamon and/or a pinch of ground nutmeg
Melt butter halfway in the bottom of a large bowl then whisk in sugar. This should leave the mixture lukewarm, not piping hot, but if it still is, let it cool slightly before adding the eggs. Whisk in eggs until fully combined, then vanilla and cottage cheese. Whisk in the first 1/2 cup of milk. Sprinkle the surface of the batter with salt, baking powder, and baking soda and whisk thoroughly to combine — a few times more than seems necessary to disperse it into the batter. Add flour and optional additions, if using, and stir just until the flour disappears.

You’re looking for a thick but not dough-like batter; if it seems too stiff, add remaining milk 2 tablespoons at a time until you reach your desired texture.

Heat the frying pan or griddle of your choice to medium and swirl in a pat of butter to evenly coat the pan. Pour pancakes in approximately 3-tablespoon amounts (I use this scoop) and cook until medium golden brown underneath, about 2 to 3 minutes. Flip and cook until the second side is the same color. I usually lower the heat to medium-low while making pancakes so they don’t brown too fast. Repeat with remaining batter.

Heap pancakes with the toppings of your choice and eat right away. If you’re not eating the pancakes right away, you can arrange them on a large baking sheet and keep them warm in a 225-degree oven. These pancakes keep wonderfully for days in the fridge. Rewarm on a baking sheet in a 350-degree oven for 5 to 8 minutes.

Ditulis pada judi | Tag , , , , | Tinggalkan komentar