Hello morning, hello cottage cheese pancakes!

Im not a big cottage cheese fan… I can pretty much take or leave it either way.  The texture is strange, the taste is also strange and a bit watery.  However, Iv’e been trying to teach myself to like it by buying it and putting it in the front of my fridge where I am forced to see it everyday (apparently cottage cheese is good for you).  Well, FAIL.  I havent had one bite of the stuff, luckily Jason has been slowly finishing it off.  After sleeping in this morning (after a late night of sushi, friends, and music) I decided to try out the cottage cheese pancake recipe from Smitten Kitchen and see if I could make something delicious out of the strange product.

The really inventive thing about these pancakes is that you fold meringue into the batter right before you bake them, which makes the pancakes incredibly fluffy, and pretty much doubles the amount of pancakes you can make.   While making them this morning I was thinking about how I love any food that involves needing to whisk something for any long-ish amount of time (is it bad that I count the whisking as part of my getting exercise for the day?), like meringue or whipped cream.  I just love ingredients! Eggs and milk, two of the most historically basic ingredients ever.  Milk is thought to have first been used as human food around 5000BC in the Middle East.  Milk Day ( January 11th) is apparently celebrated all over the world, commemorating the first day that milk was delivered in bottles in 1878.  The ancient Egyptians painted pictures on their tombs of people carrying eggs as offerings to the gods.  Point is, milk and eggs have been around and enjoyed for ages for a reason. Because they’re sustaining and wonderful.

These were, hands down, the best pancakes I’ve ever had (kudos Smitten Kitchen!).  We put blueberry syrup on them, topped with brown sugar homemade whipped cream and they were just about damn near perfect!  Next time I will try them with sliced bananas and maple syrup…. or with chocolate chips and walnuts… or with real blueberries and some powdered sugar… oh, the possibilities go on and on (yes, endless breakfast!).


(originally from Smittenkitchen.com)

1 1/3 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon or pinch of ground nutmeg (optional)
1/4 teaspoon salt

1 cup milk
1 cup full-fat or low-fat cottage cheese
3 tablespoons butter, melted
2 large egg yolks
1 teaspoon vanilla

2 large egg whites

heavy whipping cream

2 tablespoons of light brown sugar

  1. Whisk the flour, sugar, baking soda, baking powder, cinnamon and salt together in a large bowl.
  2. In a separate bowl whisk together the milk, cottage cheese, butter, egg yolks and vanilla.
  3. Pour the wet ingredients over the dry ingredients, gently whisking until the mixture is only just combined.
  4. Beat the two egg whites until stiff, but not dry.  Fold gently (with a spatula) into the batter until combined.
  5. Cook in a frying pan (or on a griddle) greased with butter until you can see bubbles on the top of the pancake (or until the underside is brown to your liking). Flip and do the same for the other side.
  6. Whip the heavy whipping cream (as much as you’d like) for approx. three minutes until it is forming a stiff whipped cream.
  7. Sprinkle the brown sugar into the whipped cream and whip for a few more seconds to incorporate. Plop on top of pancakes and syrup.
  8. Enjoy one of the best breakfasts of your life. mmmm.