A seasonal berry topping with cream for a sweet breakfast.
1 pt strawberries, halved
1 1/2 cup sugar
6 eggs, separated
1/2 cup whole milk
1 1/2 cup cottage cheese or ricotta cheese
1/2 cup all-purpose flour
1/2 tsp salt
1 tbsp sugar
Vegetable oil, for the griddle
4 tbsp melted unsalted butter
Crème fraîche, for accompaniment
Step 1: In a medium pan, toss the berries and sugar over medium heat until the sugar dissolves. Set aside.
Step 2: In a large bowl, beat the egg yolks until thick. Add the milk and beat for another 30 seconds. Gently fold in the cheese.
Step 3: In a separate bowl, sift the flour, salt and sugar together and pour into the cheese mixture, stirring lightly.
Step 4: With an electric mixer or whisk, beat the egg whites on medium-high speed until they are stiff, but not dry. Gently fold the whites into the batter, just until combined.
Step 5: Heat a lightly oiled griddle or heavy skillet over medium-high heat. Ladle 1/4 cup of the batter onto a hot griddle for each pancake, leaving a bit of space between pancakes. Cook until bubbles appear on the surface of the pancakes, then flip.
Step 6: When done, spoon on berries and crème fraîche and serve.
See more recipes from Cowgirl Creamery Cooks.
Reprinted with permission from Cowgirl Creamery Cooks (2013, Raincoast Books).