Best Cottage Cheese And Buttermilk Pancakes With Peach Fig Syrup Recipes
COTTAGE CHEESE AND BUTTERMILK PANCAKES WITH PEACH FIG SYRUP
These light and airy pancakes have a rich flavour and a creamy texture. You could serve them with a variety of season fruits, but the peach fig syrup is to die for! Cook time is for each pancake, obviously it will take you longer to cook them all!
Provided by MarieRynr
Categories Breakfast
Time 18m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- To make the syrup; in a 10 inch skillet over medium heat, melt the butter, add the peaches and figs and cook for about 2 minutes, stirring constantly, until the mixture comes to a simmer.
- Add the maple syrup and bring to a boil, and cook for 2 minutes more (this syrup can be made well in advance and rewarmed just before serving).
- Preheat oven to 250*F.
- Place a sieve over a bowl, add the cottage cheese to the sieve and drain off the excess liquid.
- In a mixing bowl, combine the dry pancake ingredients.
- In a separate bowl, whisk together the eggs, buttermilk, drained cottage cheese, butter and lemon zest.
- Fold in the flour mixture.
- Spray a griddle or large skillet with the cooking spray and heat it over medium heat.
- Spoon a heaping TBS of the batter onto the griddle for each pancake.
- Cook until golden brown, about 2 minutes, then turn over and cook for about 1 minute longer.
- Keep the pancakes warm in the oven until ready to serve.
- Serve with the syrup.
Nutrition Facts : Calories 407.7, Fat 10.1, SaturatedFat 5.6, Cholesterol 93.5, Sodium 887.1, Carbohydrate 66.7, Fiber 1.9, Sugar 31.2, Protein 13.3
CINNAMON-PEACH COTTAGE CHEESE PANCAKES
A cottage cheese-based pancake with fruit for extra flavor.
Provided by Birch cove kitchen
Categories Breakfast and Brunch Pancake Recipes
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Mix eggs, cottage cheese, milk, vanilla, butter, and peach in a large bowl. Combine flour, sugar, salt, baking soda, and cinnamon in a small bowl. Stir flour mixture into the cottage cheese mixture until just combined.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.
Nutrition Facts : Calories 344.2 calories, Carbohydrate 35.5 g, Cholesterol 212.1 mg, Fat 14.2 g, Fiber 1.1 g, Protein 17.6 g, SaturatedFat 7.2 g, Sodium 588.9 mg, Sugar 9.9 g
CINNAMON-PEACH COTTAGE CHEESE PANCAKES
This is a yummy pancake recipe I got from another recipe site. I made several changes to the original recipe to make it even healthier. My kids LOVED them. I'll post the original recipe and add my changes here. I used whole wheat flour instead of white, replaced 2 of the eggs with flax seed, used 2 packets of truvia instead of sugar, used non fat cottage cheese and non fat milk and used mango instead of peaches just cuz we love mangos and had them on hand. Delicious pancakes. Thanks Birch cove kitchen for this recipe!
Provided by sconehead
Categories Breakfast
Time 30m
Yield 12 pancakes, 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix eggs, cottage cheese, milk, vanilla, butter, and peach in a large bowl. Combine flour, sugar, salt, baking soda, and cinnamon in a small bowl. Stir flour mixture into the cottage cheese mixture until just combined.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.
Nutrition Facts : Calories 350.8, Fat 14.3, SaturatedFat 6.9, Cholesterol 214.5, Sodium 603.3, Carbohydrate 37.9, Fiber 1.8, Sugar 11.3, Protein 16.8
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