This recipe, you guys. You guys. This recipe. I realize that these pancakes aren’t picture-perfect, judging by my amazing visuals, but this was our first time making them from scratch. And the taste more than makes up for the lack of perfectly symetrical pancakes.
You can find the full description in Mollie Katzen’s The New Moosewood Cookbook, but here’s pretty much what we did…
- One large green apple, shredded
- One cup cottage cheese
- 3/4 cup flour
- Four eggs
- Tablespoon honey
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- Squirt of lemon juice
- More butter than I want to admit
Grate the apple until you have one cup (packed)…or, if you’re like me, until it’s almost full and your hand is ready to fall off. With your eggs, separate the egg whites from the yolks and beat the egg whites until they’re stiff (might take a few minutes). Then, combine all the ingredients except for the egg whites and the butter into a large bowl. Mix well. Fold in the egg whites and butter up your pan.
We tried doing medium-sized pancakes by plopping two or three tablespoons of batter into the hot pan. It took a few minutes to cook each side, and we had to add an embarrassing amount of butter as we went along.
You could use cooking spray, I guess, but YOLO.
It took a little longer than I would have liked, especially when we tried the first set of pancakes and promptly devoured them. But all in all this was a quick, easy meal. And so good! The grated apple wasn’t too evident - might want to add more next time - but the tangy-ness of the cottage cheese was perfect. The pancakes were nice and light, too, and pretty tasty topped with Greek yogurt. I think we have a new staple for weekend breakfasts. :)