Heidi, friend, you’ve done it again, and you’ve combined two of my favorite things into one beautiful little flattened nugget: cottage cheese, pancake. Not only are you a genius in the kitchen (you are indeed), but you are a genius behind the lens, capturing the very best images of food, looking so sweet and pretty and feminine. I mean, really. If my pathetic, dark little kitchen had any natural lighting whatsoever, or a beautiful white tile backsplash, or fresh blooms in mason jars just sitting out, I would MAYBE attempt what you have already perfected. And that is this: the ability to make every recipe you post look like an absolute delight to prepare, slowly and lovingly, with some Bach in the background and a steaming mug of chamomile tea nearby (or a glass of chardonnay if it’s after, say, 2pm). And then to serve and eat, daintily, said meals. I am kind of obsessed with you. Hope that doesn’t freak you out, because it’s all from love. (Readers, if you haven’t perused Heidi’s beautiful food blog, 101 Cookbooks, please leave me now for a minute and go peruse. And try to not be charmed).
That being said, I love that these clever cottage pancakes are both a clean slate (seriously, you could top them with ANYTHING), and are not flour-heavy, like traditional pancakes. I’d serve these with a smear of apple-jalapeño chutney, a little shredded cheese, and an arugula salad.
1 c. cottage cheese
3/4 c. milk
4 room temperature eggs, separated
1 c. raw (or quickly blanched) cauliflower, chopped into rice-sized bits
1/2 c. whole wheat pastry flour
1/2 c. all purpose flour
1 tsp. baking powder
scant 1/2 tsp. fine grain sea salt
butter, for cooking
In a large bowl mix the cottage cheese, milk, and egg yolks until smooth. Stir in the cauliflower.
In a separate (clean) bowl, beat the egg whites until they hold stiff peaks.
Sift the flours, baking powder, and salt into another bowl. Add the flours to the cottage cheese mixture, and stir until just barely(!) combined. Gently fold the egg whites into the batter with a spatula.
To cook, warm a griddle or pan over medium heat, melt a bit of butter in it, then spoon a little scoop (say, ~3 tablespoons) of batter into the pan for each pancake, working in batches. You want to cook these relatively slowly, until each pancake is deeply golden on one side. Flip each pancake, and wait until the other side is golden, and the pancake is cooked through. Continue until you’ve worked through all the batter. You can keep cooked pancakes in a 225F oven until you finish, to keep them warm. They’re great simply with a pat of butter and a sprinkling of salt. Or, if you want to get a bit fancy, whip up a bit of harissa, saffron or pesto-swirled salted yogurt.
Makes ~1 1/2 dozen medium pancakes.
Prep time: 10 min – Cook time: 15 min