When the kids were young, Mom (bless her heart!) bought a wonderful beach cottage on Vashon Island, 20 minutes across Puget Sound from Seattle. She served these dynamite cottage cheese pancakes often when the kids were hanging out at the beach with her. Their Dad, MauiJim, was an easy convert and quickly made these his own signature breakfast dish.
There are now legions of young men and women (friends of our own grown children) who remember having these pancakes at our house when they were kids. When we occasionally attend a wedding for one of these “kids,” the first thing they say to us is how fondly they remember “Jim’s Pancakes.”
Well, for all those friends and family, and for anyone else who wants to start a memorable breakfast tradition, here’s the easy and wonderful recipe.
MauiJim’s Lightest Ever Cottage Cheese Pancakes
These lovely pancakes are surprisingly light and delicate, even though they are loaded with cottage cheese. They seem to me to be a quick and easy take on cheese blintz, especially when slathered with raspberry preserves, drizzled with fresh lemon juice, and dusted with powdered sugar. Oh yum!
SECRET After decades of making these delectable cottage cheese pancakes, we noticed that batches varied in lightness. Occasionally, we got incredibly light pancakes, but most of the time, they were simply light. So recently, we got serious about determining the difference. Our conclusion? TIME. Let the batter rest for at least 30 minutes. Overnight is even better. You won’t believe how fabulous these are.
1½ cups cottage cheese
6 large eggs
¾ cup unbleached, all-purpose flour
½ cup unsalted butter, melted
vegetable oil spray
best quality raspberry preserves
powdered sugar in a shaker
- In a medium mixing bowl, add the eggs and whisk to blend. Whisk in the flour, and then whisk in the melted butter.
- With a large rubber spatula, stir in the cottage cheese.
- Heat a nonstick griddle or frying pan over moderately high heat and then lightly coat with vegetable oil spray.
- Using a scant 1/4-cup measure, ladle pancake batter onto the skillet, and cook for 1-2 minutes per side, until nicely browned on each side and cooked through. (When the pancakes are ready to turn, they will appear dry on the edges and bubbles may be rising on the surface. If they are not ready to turn, you won’t be able to easily get a thin spatula all the way underneath them.)
- Serve 4 pancakes per person with raspberry preserves, lemon wedge, and powdered sugar.
Serves 4-6. (Makes 4 cups batter and 14-16 pancakes.)
Copyright 2009 Susan S. Bradley. All rights reserved.