Cottage Cheese Pancakes with Raspberry Maple Syrup Recipe
Cottage Cheese Pancakes with Raspberry Maple Syrup
1 cup cottage cheese (large curd)
1/2 cup flour
6 tablespoons melted butter
Whip cottage cheese in KitchenAid or similar mixer. Add the flour and eggs and
start the mixer again. With mixer on, add melted butter. This should be a thick
Test a small amount of batter on grill. Add a small amount of flour if it needs
Cook pancakes until golden, then flip and cook for an additional minute. Do not
overcook. These pancakes are moist and should spring back to the touch.
Raspberry Maple Syrup
1 cup Vermont Maple Syrup
2/3 cup fresh or frozen raspberries
2 tablespoons raspberry jam
Combine ingredients in a non-stick saucepan. Heat on low until raspberries
defrost - stirring occasionally.
Stir in the jam which helps the syrup mixture thicken. Heat until the syrup
boils, then turn off the heat and let sit. Syrup is ready to spoon over pancakes
after the mixture has set for a few minutes allowing it to thicken.
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