Having Sunday brunch together has become somewhat of a ritual here at the family house and for the last couple of weeks I've decided to cook for everyone. Pancakes were calling to me and this brought to mind a memory I have of a delicious breakfast Shaun and I enjoyed at his grandparents place in Santa Barbara one summer. The recipe called into question was a long passed down family one and the exact measurements were sketchy. All I knew for sure was that these pancakes were made mostly from eggs and cottage cheese, with very little flour. I mustered my food knowledge and managed to create something similar to those delightfully thin and slightly sweet cakes we had those years ago. Perusing the freezer for the bounty of spring fruit we had collected from local farms, I decided on a bag of ripe strawberries to make into compote as a topping.
Recipe
Cottage Cheese Pancakes & Fresh Strawberry Compote
- 1 1/2 Cup of Cottage Cheese
- 5 Eggs
- 1/2 Tsp Baking Soda
- 1/2 Cup Flour
- 1 Tsp Sugar
- 1 Tsp Real Vanilla Extract
- 1/4 Tsp Salt
- 1/2 Tsp Cinnamon
- Coconut Oil or Butter for frying
Directions
- In medium size bowl, mix all ingredients together with whisk.
- Heat large griddle with oil or butter.
- Cook pancakes evenly on each side, until golden brown.
For Compote
- 2 Cups Halved Ripe Strawberries
- 1/2 Cup Sugar
Directions
- Heat strawberries and sugar in pot on stove until boiling.
- Lower heat and simmer for 10-15 minutes.
Top pancakes with strawberries and enjoy!
