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Cottage cheese pancakes with crème fraîche and jam

23

  • Makes4 servings
Cottage cheese pancakes with crème fraîche and jam
Chatelaine Triple Tested

From a small American cheese maker comes the heavenly new book Cowgirl Creamery Cooks. It takes everyday recipes, like chicken fingers and pancakes, and elevates them to yummy new heights

Ingredients

  • 1 pint strawberries, halved, about 300 g

  • 1 1/2 cups granulated sugar

  • 6 eggs, separated

  • 1/2 cup 3.25% milk

  • 1 1/2 cups cottage cheese, or ricotta

  • 1/2 cup all-purpose flour

  • 1/2 tsp salt

  • 1 tbsp granulated sugar

  • vegetable oil, for pan

  • 4 tbsp unsalted butter, melted

  • crème fraîche

  • jam, any flavour

Instructions

  • In a medium pan, toss the berries and sugar over medium heat until the sugar dissolves. Set aside.

  • In a large bowl, beat the egg yolks until thick. Add the milk and beat for another 30 seconds. Gently fold in the cheese.

  • In a separate bowl, sift the flour, salt, and sugar together and pour into the cheese mixture, stirring lightly.

  • 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.

  • Heat a lightly oiled griddle or heavy skillet over medium-high heat. Ladle 1/4 cup/ 60 ml 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.

  • When done, spoon on berries and crème fraîche and jam.

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