Name: Cottage Cheese Pancakes
Yield: Makes eight 4-inch pancakes
Ingredients: Maple syrup, preserves, lemon juice, confectioners’ or granulated sugar, baci filling or Nutella, applesauce, pear sauce, berry compote (and don’t forget butter!); ¼ cup (60 ml) grapeseed oil or pure olive oil, plus more for the pan; 1½ teaspoon pure vanilla extract; ½ cup (120 ml) large-curd cottage cheese; 2 large eggs; ¼ cup (60 ml) milk; 1 teaspoon double-acting baking powder; ¼ cup (21 g) gluten-free oat flour (see Note); 2 tablespoons sugar; ¼ teaspoon kosher salt; Bacon grease, for the pan (optional)

Preparation info

Makes
eight
4 inch pancakes

Difficulty
Easy

Appears in

The Everyday Art of Gluten-Free

By Karen Morgan

Published 2014

About

If there is one pancake for which I just might forsake all others, it’s not the fluffy, big-as-your-face buttermilk number that pancake chains swear by. It’s this one, with delicate curds that melt and string apart on the fork and in the bite. A wooden spoon is a must in this recipe; a mixer shreds the cottage cheese curds, makes the mixture too homogenous, and results in denser pancakes.