COTTAGE CHEESE AND CAULIFLOWER PANCAKES WITH INDIAN SPICES

COTTAGE CHEESE AND CAULIFLOWER PANCAKES WITH INDIAN SPICES image

Yield 16 to 18 pancakes

Number Of Ingredients 13

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6 ounces (170 grams) cauliflower (florets only)
1 cup (250 grams) low-fat cottage cheese
3/4 cup low-fat milk (1 percent or 2 percent) milk
2 eggs, separated and at room temperature, plus 1 egg white
1 tablespoon flaxseeds, soaked in 3 tablespoons water for 5 minutes or longer
1 cup (140 grams) whole-wheat pastry flour
1 teaspoon baking powder
1/2 to 3/4 teaspoon salt (to taste)
2 teaspoons garam masala
1 tablespoon nigella seeds
1 cup grated carrot (150 grams)
2 tablespoons chopped chives (optional)
Butter or oil for cooking

Steps:

1. Place the cottage cheese in a sieve and drain for 15 minutes. 2. Steam the cauliflower for 5 minutes, remove from the heat and chop fine. Set aside. 3. In a medium bowl, beat together the cottage cheese, milk, egg yolks and flaxseeds with soaking water. In another bowl, sift together the flour, baking powder, salt and garam masala. Stir in the nigella seeds. 4. Combine the dry and wet ingredients and whisk together. Fold in the cauliflower, carrot and chives. 5. Beat the egg whites to stiff but not dry peaks and gently fold into the batter. 6. Heat a griddle or a large skillet, either nonstick or seasoned cast iron, over medium-high heat. Brush with butter or oil. Use a 1/4-cup ladle or cup measure to drop 3 to 4 tablespoons of batter per pancake onto your heated pan or griddle. These take longer to cook than regular all-flour pancakes, 4 to 5 minutes on the first side. Cook until they are brown on the edges and bubbles break through, then carefully slide a spatula underneath and flip them over. Cook on the other side until they are nicely browned. Serve hot