This may sound a little strange, but these are very good and we all love them. Sometimes I double the recipe. It comes from a cookbook I used to get from the library, Pancakes – From Morning to Midnight. It is delicious with blueberry sauce.
- 1 1/2 cups all-purpose flour or gluten-free flour blend
- 1/4 cup packed light brown sugar (53 grams)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup cottage cheese
- 1 cup milk
- 2 large eggs
- 3 tablespoons butter, melted
- 1/2 teaspoon vanilla
In a medium bowl, whisk together the dry ingredients. In another bowl, whisk together the wet ingredients to blend thoroughly. Pour the liquid ingredients over the dry ingredients and mix with the whisk, stopping when everything is just combined. The batter will be very thick and may be lumpy.
Preheat griddle to 350° F. Grease with coconut oil. Pour the batter by spoonfuls or ladle onto the hot griddle. Cook the pancakes until bubbles form and the bottom looks golden and the top starts to look dry. Turn the pancakes and cook the other side less time, until done. Serve immediately with maple syrup and/or blueberry sauce. Makes about 14 4-inch pancakes.
NOTE: To make gluten-free, substitute a gluten-free flour blend that contains xanthan gum. I find that using about 1/3 all-purpose gluten-free flour along with a 1:1 gluten-free flour works best, probably because the 1:1 contains more xanthan gum that desired. Also, add an extra tablespoon of melted butter and a tablespoon or two more milk to thin out the batter. Make sure to cook thoroughly and lower the heat a little.
NOTE: To make blueberry sauce, put some frozen blueberries in a small saucepan and add a little water and some sugar. Cook until berries release their juice. Sweeten to taste. May add almond extract or amaretto. May thicken with cornstarch slurry if desired, but not necessary.