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!

So. Good.

So. SO. Good.

YUM.

Here’s the recipe!

Slow Cooker Beef Stew

adapted from Allrecipes.com

Ingredients:

2 lbs stew meat, cut into 1-inch cubes
1/4 C. all purpose flour
1/2 tsp. salt
1/2 tsp ground black pepper
1 clove garlic, minced
1 tsp paprika
1 tsp Worcestershire sauce
1 onion, chopped
1 1/2 C. beef broth
4 carrots, diced
1 stalk celery, chopped
3 potatoes, diced (I left this part out, because we were already having potatoes on the side)

Recipe:

1. Place meat in the slow cooker. In a small bowl, mix together the flour, salt, and pepper. Pour the dry mix over the meat and stir to coat the meat.

2. Next, stir in the garlic, paprika, Worcestershire sauce, onion, beef broth, carrots, and celery (and potato too, if you’d like).

3. Cover, and cook on the Low setting for 10-12 hours, or on High for 4-6 hours.

3 easy steps to perfect deliciousness.

Important information: I put this all together the night before I was going to eat it, then cooked it overnight. It sat in the fridge all day while I was at work and then I reheated it for dinner. All the flavors had plenty of time to mix together, which I’m sure is what made it EXTRA delicious. Zan whipped up the potato pancakes from scratch, mostly because that’s how he rolls. I wish I could do that, but I’m truly a recipe girl. Cooking’s not quite in my blood.

Are you a natural at cooking and/or baking?

I pretend to be, but really I have to try (and I try hard!).