Cottage Cheese and Buttermilk Pancakes With Peach Fig Syrup |
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Prep Time: 15 Minutes Cook Time: 3 Minutes |
Ready In: 18 Minutes Servings: 6 |
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These light and airy pancakes have a rich flavour and a creamy texture. You could serve them with a variety of season fruits, but the peach fig syrup is to die for! Cook time is for each pancake, obviously it will take you longer to cook them all! Ingredients:
1 1/2 tablespoons butter |
1 1/2 cups peeled pitted and sliced peaches |
1 cup quartered fig, preferably black mission |
1/2 cup maple syrup |
1 cup cottage cheese |
2 cups flour |
1/4 cup sugar |
1/2 teaspoon baking soda |
2 teaspoons baking powder |
1 teaspoon salt |
2 eggs |
1 1/2 cups buttermilk |
1 1/2 tablespoons butter, melted |
1 tablespoon grated lemon, zest of |
nonstick cooking spray |
Directions:
1. To make the syrup; in a 10 inch skillet over medium heat, melt the butter, add the peaches and figs and cook for about 2 minutes, stirring constantly, until the mixture comes to a simmer.
2. Add the maple syrup and bring to a boil, and cook for 2 minutes more (this syrup can be made well in advance and rewarmed just before serving).
3. Preheat oven to 250*F.
4. Place a sieve over a bowl, add the cottage cheese to the sieve and drain off the excess liquid.
5. In a mixing bowl, combine the dry pancake ingredients.
6. In a separate bowl, whisk together the eggs, buttermilk, drained cottage cheese, butter and lemon zest.
7. Fold in the flour mixture.
8. Spray a griddle or large skillet with the cooking spray and heat it over medium heat.
9. Spoon a heaping TBS of the batter onto the griddle for each pancake.
10. Cook until golden brown, about 2 minutes, then turn over and cook for about 1 minute longer.
11. Keep the pancakes warm in the oven until ready to serve.
12. Serve with the syrup.
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