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Try easy pancakes for brunch

This recipe features rich and creamy California cottage cheese, which is a flavorful filler for pancakes. For a quick and easy yet delicious Sunday brunch, I like to make these light-as-a-feather pancakes, which feature the winning combination of cottage cheese and marmalade. For a more impressive presentation, garnish each serving with an orange slice and a sprig of fresh mint.


CALIFORNIA COTTAGE-CHEESE PANCAKES

1 container (16 ounces) California cottage cheese (2 cups)

1/4 cup plus 2 tablespoons orange marmalade, divided use

4 eggs, separated

1/4 cup all-purpose flour

1/8 teaspoon salt

1 teaspoon butter

1/4 cup pure maple syrup

4 thin orange slices for garnish (optional)

Mint leaves for garnish (optional)

1. Combine all of the cottage cheese and 1/4 cup of the marmalade in a food processor and blend until smooth. Set aside.

2. Beat the egg whites until they are stiff but not dry. Transfer the beater to the yolks (this maneuver saves washing the beater in between). Beat the yolks until they are light in color. Beat in 1 cup of the cottage cheese-marmalade mixture, reserving the remaining cup of the mixture for the topping. Add the flour and salt, and continue beating until completely mixed. Carefully fold in the beaten egg whites.

3. Melt the butter in a large, nonstick skillet over medium heat. Wipe the butter out of the pan with a paper towel. Spoon the batter (1/3 cup for each pancake) into the hot pan. Cook the pancakes over medium heat until they're a golden brown on the first side. Very carefully turn the pancakes over to brown the other side.

4. While the pancakes are cooking, combine the maple syrup and remaining 2 tablespoons of marmalade; mix well and set aside.

5. To serve, place 3 pancakes on each of 4 plates. Top each serving with 1/4 cup of the reserved cottage cheese-marmalade mixture. Spoon 1 tablespoon of the maple-marmalade syrup over the top of each serving. Garnish with twisted orange slices and a sprig of fresh mint, if desired. Makes 4 servings.

Each 3-pancake serving contains approximately: 330 calories; 7 gm fat; 222 mg cholesterol; 607 mg sodium; 44 gm carbohydrates; 23 gm protein; negligible fiber.


Jeanne Jones is a consultant on menu planning, recipes and new-product development for major hotels and spas. She is also the author of 32 cookbooks, most recently "Jeanne Jones' Homestyle Cooking Made Healthy" (Rodale Press, $27.95). Send your recipe for revision to: Cook It Light, Deseret News, P.O. Box 1212, La Jolla, CA 92038. Please include a stamped (60 cents), self-addressed envelope. © King Features Syndicate Inc.