I mean who can't resist a good carb load now and then, especially on a weekend morning. When I saw the cottage cheese ingredient I thought "no way are my picky kids going to eat this." However to my delight they ate them all up. Either they are tired of scrambled eggs everyday or really loved the flavor and I think it's the later.
Okay so they look just like ordinary pancakes right???
Ingredients:
1 cup cottage cheese and feel free to use low fat
4 eggs
1/2 cup all purpose flour
6 Tbsp melted butter
1 tsp vanilla
1 tsp sugar
Directions:
1. Whip cottage cheese, sugar and vanilla with hand mixer on low to medium speed. Add the flour and eggs and start the mixer again. With mixer on, add melted butter. This should be a thick batter.
2. Test a small amount of batter on grill. Add a small amount of flour if it needs thickening.
3. 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.
4. The batter yields about 10-12 three inch pancakes and they should look like the photo. Usually I add a 1/4 tsp of extra vanilla but in this case you don't need to because of the most delicious topping using raspberries and maple syrup.
Now onto the raspberry syrup!
Raspberry Maple Syrup:
1 cup Vermont Maple Syrup (again you can try low sugar syrup)
2/3 cup fresh or frozen raspberries (fresh are best)
2 Tbsp raspberry jam
Combine ingredients in a non-stick saucepan. Hear 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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