Lemon Cottage Cheese Pancakes w/ Berry Compote

This recipe is the epitome of “don’t knock it ‘til you try it.” I truly could not even taste the cottage cheese in this lovely concoction. I am a huge breakfast person and these emphasize that. Lemon zest and juice in the batter with a few other basic “pancake-y” ingredients (i.e. flour, baking powder, eggs) and of course, in all her glory, cottage cheese. I also always add in a lot more vanilla extract in almost every baked / sweet item I make—I take after my Gram—and I never get complaints *wink wink*. The berry compote atop this spongey, fluffy mountain of pancakes makes these irresistible. And to make everything even better with these, they literally come together in minutes. As always, you have GOT to try these!

Ingredients

PANCAKES

1 cup cottage cheese, I use Good Culture low-fat cottage cheese

1 small lemon, for zesting and juicing (need zest of whole lemon and 2 tbsp lemon juice)

2 eggs

1 tsp vanilla extract

1/2 tsp baking powder

1/2 cup flour, I use all purpose (you could easily sub out oat flour, gluten free flour, etc.)

2-3 tbsp salted butter, for frying pancakes in the pan

Powdered sugar, optional

BERRY COMPOTE

1 cup berries (I used all blueberries, but you could use whatever berries you have on hand, even frozen!)

2 tbsp maple syrup

1-2 tbsp lemon juice

1-2 tsp lemon zest

Instructions

1. Add the cottage cheese, eggs, vanilla, baking powder, flour, lemon zest, and lemon juice in a high speed blender and blitz together until combined.

2. Heat up butter in a pan on medium heat. Cook for about 5 minutes on each side, until the pancakes are cooked all the way through. Work in batches until all pancakes are cooked. Keep pancakes warm in the oven or a toaster oven at 150-200 F as you go through the batches.

   *Note: I grew up with my mom making pancakes about 2 inches in width and didn’t realize until we went out for breakfast that that is “not the norm” and pancakes are usually served in a much larger portion. I say all this to let you know that it is, in fact, your own kitchen, and no one is judging you. So, please make your pancakes as large or as small as you wish. I promise, they will turn out delicious regardless.

3. While the pancakes are cooking, prepare the berry compote by adding the berries, maple syrup, lemon juice and zest to a small saucepan. Turn the heat to medium and constantly stir/smash the berries until they become thick, jammy, and sauce-like, about 8 minutes.

4. Once the pancakes are ready, serve them up with the berry compote and powdered sugar / more lemon zest if desired. Enjoy!

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