I discovered this recipe last year and it has been the favorite breakfast special ever since then. They are light, delicate, and fluffy pancakes and the lingonberry preserves send it over the top!
Cottage Cheese Pancakes with Lingonberry
Note: It’s best to make the batter at least 30 minutes in advance for the lightest pancakes. You can even make it the night before. 1 1/2 cups of cottage cheese (I use Cabot’s whole milk cottage cheese)
6 large eggs
3/4 cup unbleached, all-purpose flour
1/2 cup unsalted butter, melted
vegetable oil spray
Garnish: best quality lingonberry preserves & powdered sugar in a shaker
- Whisk the eggs in a mixing bowl. Whisk in the flour, until totally blended, and then whisk in the melted butter.
- With a rubber spatula, fold in the cottage cheese.
- Heat a nonstick griddle over moderately high heat and then coat lightly with vegetable oil spray.
- Using a 1/4-cup measure, ladle pancake batter onto the griddle, and cook for 1 – 2 minutes per side, until nicely browned on each side and cooked through.
- Serve the pancakes with a nice dollop of lingonberry preserves on top sprinkled with powdered sugar.
Serves 4 – 6, but be warned this is only breakfast special that it is not unusual for people to order a second helping!
We debuted a new breakfast special at the Greenville Arms 1889 Inn – home to the workshops. Everyone loved it and was anxious to get the recipe. I’ve posted the complete recipe on our Inn blog.
Everyone has been asking for the recipe for the “Dutch Baby”, a breakfast dish that is sort of like a large puffed pancake that is baked in oven. It is one of my favorite dishes and I don’t get to make it that often, mainly because I usually only make it for small groups, as it does take a little longer to prepare and I only have so many small skillets!
So here is the recipe:
Dutch Babies (or German Pancakes)
For four servings,
- 4 Eggs
- 1 Cup Milk
- 1 Cup Flour
- approx. 6 – 8 Tablespoons of butter/margerine
Preheat oven to 425 while you are blending the the egg mixture. Crack the eggs into a blender and whirl at high speed for about a minute. With the motor running, gradually add the milk, and then the flour. Continue whirling for 30 seconds.
Portion the butter into one large oven-safe non-stick skillet (3 – 4 quart size) or 4 small oven safe non-stick skillets (1 quart size) (I use a 8″ teflon oven-safe skillet to make individual servings), then put in the oven to melt. If you are using 4 skillets, divide the butter equally between them. I also spray the pan with non-stick coating to make sure the Dutch Babies don’t stick to the pans, which would spoil the presentation!
When the butter is melted, pour the egg mixture into the skillet/skillets and bake for 20 – 25 minutes. It is done when edges are browned and the center is firm.
Serve immediately. May be served plain, sprinkled with powdered sugar, syrup, lemon wedges, or fruit.