I woke up today CRAVING the Lemon Ricotta Pancakes from Coast at Shutters Hotel in Santa Monica, CA.
I didn’t have any ricotta or lemon… but I did have cottage cheese. So I made Cottage Cheese Pancakes instead. You have to work with what you’ve got!
COTTAGE CHEESE PANCAKES
(Adapted from Martha Stewart’s Cottage Cheese Pancakes with Lemon)
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: makes 12 small pancakes
- 3 large eggs, separated, yolks lightly beaten
- 1 cup full- or low-fat cottage cheese
- 1/4 tsp vanilla extract
- 1/8 cup sugar
- 1/3 cup all-purpose flour
- 1/4 tsp baking powder
- 1/8 tsp salt
- few dashes cinnamon
- In a large mixing bowl, beat egg whites on medium-high speed until stiff, glossy peaks form.
- In a separate mixing bowl stir together egg yolks, cottage cheese, vanilla, sugar, flour, baking powder, salt, and cinnamon. Gently fold the egg whites into the batter with a rubber spatula.
- Heat a griddle or large skillet over medium-high heat. Melt a bit of butter in it; heat until a drop of batter sizzles slightly upon contact. Scoop about 1/4 cup of batter onto the skillet for each pancake, working in batches. Cook until surfaces bubble and edges are set, about 1 minute. Flip pancakes, cooking about 3 minutes more until undersides are golden brown. Repeat process until you have worked through all the batter. These pancakes tend to deflate a bit after cooking, so serve immediately for the fluffiest results. Serve with maple syrup, berries, jam, powdered sugar, or just a simple pat of butter.
The only thing I would add is mashing up the cottage cheese so its more ricotta-like, and having it closer to room temperature so it cooks through more quickly. I wouldn’t mind adding a little lemon to it either, but it wasn’t half bad and a little more interesting than my usual Bob’s Redmill/Bisquick mixture.