Sharon's Recipes

JUNE: Cottage Cheese Pancakes With Raspberry Maple Syrup


1 cup large curd cottage cheese
4 eggs
1/4 cup whole wheat pastry flour
1/4 cup rice flour
1/4 cup melted unsalted butter
Extra butter for frying

Beat the cottage cheese till smooth and looks whipped. Add the eggs, and beat. Then add the flours and beat again. With the beater running add the melted butter.

Heat a griddle and add butter. Melt til bubbly then spoon 1/4 cup of batter for each pancake. Cook til set and then flip and cook until set on second side. Makes 12.

Serve with Raspberry Maple Syrup. Prepare as follows:

1 cup Vermont Maple Syrup
2/3 cups raspberries, fresh or frozen
2 T. Raspberry Jam

Heat the maple syrup and raspberries and bring to a boil. Add the jam and bring just to a boil again. Let sit for a minute and spoon on warm pancakes.



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