I’d had these pancakes in my “menu notebook” (oh, have I never mentioned that I have a little notebook in which I plan and track my menus?) for over a week. Finally I got up early enough on a Sunday to make them for the family. They were quite delicious– and my kids are kind of jaded pancake eaters. I sometimes get carried away and make four or five different flavors at once, and I have found a just-add-water mix that is really good (Fiber One pancake mix).
These, though, got rave reviews. They were not, however, the easiest to cook. Deborah specifies that they be cooked over medium heat, but I found a lower heat necessary to keep them from burning and still cook them all the way through. She does note that they take longer to cook than most pancakes, and that was my experience.
Cottage Cheese and Nutmeg Pancakes
- 2 eggs, separated
- 1 cup buttermilk
- 1 cup cottage cheese
- 4 Tbsp butter, melted
- 1 tsp vanilla
- 1/2 tsp ground nutmeg (I recently bought whole nutmeg and find it’s really better when you grate it yourself)
- 1 Tbsp sugar
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 cup flour
- Oil or butter for the pan
Whisk the yolks and buttermilk together in a bowl. Stir in the cottage cheese, butter, and vanilla. Add the dry ingredients and whisk them together in a few swift strokes. Beat the egg whites until they form soft peaks, then fold them into the batter.
For each pancake, drop 1/4-cup batter onto a griddle or large skillet set over medium heat (I used low). Cook until the surface is thoroughly laced with bubbles, about 4 minutes, then turn once and cook briefly on the second side. These generally take a little longer to cook than other cakes.
Over all– delicious, if a little fussier than other pancake recipes. I haven’t done a nutritional analysis (did you know there are sites for that?), but I’m guessing it’s pretty decent, since the cottage cheese and buttermilk must add plenty of calcium.
Cottage Cheese and Nutmeg Pancakes, p. 631
Up next: Millet & Chickpea Pilaf with Saffron and Tomatoes, Carrots with Herb Butter & Olive Oil Sauce, Cauliflower with Breadcrumbs, and Arugula with Saffron Vinaigrette