Tuesday, August 26, 2008
Cottage Cheese Pancakes
serves 1, multiply as needed
1/3 cup cottage cheese
1 egg
2-3 Tbsp flour
1+ Tbsp oil
lemon juice, orange oil, poppy seeds optional to taste
Combine all ingredients. Spoon batter onto hot griddle or oiled frying pan. Use a medium heat. Turn pancakes when bubbles pop and edges begin to be firm. Cook to medium brown-ness. Serve with jam, maple syrup or yogurt.
This recipe is one my mother found in something like “Diet for a Small Planet” when I was a kid. We had chickens then too (my 4H project for a few years) but I didn’t like just plain eggs. The pancakes however were a hit.
Turns out we can assimilate more of the proteins in eggs and cheese when they are eaten together. Also years later I remembered that these are a good low carbohydrate recipe. With a little maple syrup I get a nice boost out the door, but breakfast lasts me well past my usual wish for “second breakfast” around 11 am. What delicious good fortune!