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Cottage Cheese Pancakes With Crème Fraîche And Strawberries Recipe

Cottage Cheese Pancakes Recipe - House & Home

A seasonal berry topping with cream for a sweet breakfast.

4 servings

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).


Sue Conley and Peggy Smith


Hirsheimer & Hamilton

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