These pancakes are GOOD.
These pancakes are daaaaaang good.
My mom made these this weekend while we were home visiting the ‘Cuse. They are super easy to make and your taste buds will thank you. I couldn’t be more in love with raspberries as a fruit, so it’s safe to say these might be my favorite type of pancakes to date. Of course I’m also partial to chocolate, so my mom’s chocolate chip pancakes are also among my favorite and most dreamed of choices for breakfast.
Here’s the recipe for these beauties…
Cottage Cheeses Pancakes with Raspberry Maple Syrup
Ingredients:
1 cup cottage cheese (large curd)
4 eggs
1/2 cup flour
6 Tbsp melted butter
1 tsp vanilla
1 tsp sugar
Raspberry Mapple Syrup:
1 cup Vermont Maple Syrup
2/3 cup fresh or frozen raspberries (we always use fresh!)
2 Tbsp raspberry jam
Directions:
1. Whip cottage cheese in KitchenAid or similar mixture. Add the flour and eggs and start the mixer again. With mixer on, add melted butter. This should be a thick batter.
2. Test a small amount of batter on grill. Add a small amount of flour if it needs thickening.
3. Cook pancakes until golden, then flip and cook for an additional minute. Do not overcook. These pancakes are moist and should spring back to the touch.
4. For the raspberry maple syrup: Combine ingredients in a non-stick saucepan. Hear on low until raspberries defrost- stirring occasionally. Stir in the jam which helps the syrup mixture thicken. Heat until the syrup boils, then turn off the heat and let sit. Syrup is ready to spoon over pancakes after the mixture has set for a few minutes allowing it to thicken.
ENJOY! They’re amazing!
