I’ve mentioned before that 101 Cookbooks is one of my inspirations, right ?? I’m very new to blogging as well as adding more vegetarian meals to my repertoire. I’ve always been a healthy cook since my husband was a marathoner and we had 3 boys who were all athletes. Our bodies are what we eat….and then there is that exercise thing, too. The McCartney Meatless Monday cookbook as well as Bittman’s Vegan Before 6 articles have also inspired me to try things I would never have thought to make. Whenever I try something from 101 Cookbooks, it is a delight. So when I found the cottage cheese on the back of the top shelf, I found the Cottage Cheese Bread (previous post) as well as Cottage Cheese Pancakes. They became Cottage Cheese Pancakes with Spinach, Oven-Dried Cherry Tomatoes, Walnuts & Harissa-Maple Syrup….and they are sooooo good !!!
COTTAGE CHEESE PANCAKES (adapted from 101 Cookbooks)
1 cup cottage cheese
3/4 cup milk
4 room temperature eggs, separated
1 cup spinach, chopped fine ( raw, frozen or sauteed)
10 oven-dried cherry tomatoes, minced
15 walnuts, toasted and chopped coarse
1/2 cup whole wheat pastry flour
1/2 cup all-purpose flour
1 teaspoon baking powder
scant 1/2 teaspoon fine grain sea salt
butter, for cooking
In a large bowl mix the cottage cheese, milk, and egg yolks until smooth. Stir in the spinach, tomatoes & walnuts.
In a separate bowl, beat the egg until they are frothy.
Mix the dry ingredients in a 3rd bowl. Stir gently until just combined. Gently fold in the eggs with a spatula. (original recipe whipped the egg whites separately)
To cook, warm a griddle or pan over medium heat with a bit of melted butter. Ladle 3 T of batter for each pancake onto griddle. Cook slowly to heat thru & get a golden crust. Work in batches, keeping the cooked pancakes warm in a 225F oven or the microwave.
To serve, eat with butter & salt only. Or, pesto swirled yogurt. I added harissa paste to maple syrup, which was just the right hint of spicy & sweet for my tastes.
Makes ~1 1/2 dozen medium pancakes. Recipe can be halved easily.
Pancakes can be stored in fridge or freezer by laying waxed or freezer wrap between each & then placing in an air-tight zip-lock. Reheat wrapped in a paper towel in the microwave.