Cottage Cheese and Maple Syrup Pancakes - Recipe by Ashley Alexander

Ingredients

500 g cottage cheese
3 eggs
4 Tbs pure Canadian maple syrup
2 cups plain flour
1/2 tsp baking soda
1 1/2 tsp baking powder
1-2 Tbs unsalted butter, for pan-frying

To serve:

Pure Canadian maple syrup, for drizzling
Fresh fruit (e.g. sliced strawberries and kiwi, or whatever you have on hand)

Method

In a large mixing bowl, combine the cottage cheese, eggs and maple syrup. Whisk to blend.

Add the flour, baking soda and baking powder. Gently fold together - leave the batter lumpy and rough, as this keeps the pancakes fluffy. Overmixing will make them tough.

Heat a large frying pan over medium heat. Add a little butter, then spoon in the batter in 1/4-cup portions, leaving space between each pancake.

Cook until the pancakes rise slightly and the edges start to set, about 4 minutes. Flip carefully.

Reduce the heat slightly and cook for another 4–5 minutes, until golden and cooked through. (These take longer than regular pancakes due to the cottage cheese).

Transfer to a plate and repeat with the remaining batter (use two pans if you’d like to speed things up).

Serve warm with plenty of maple syrup and fresh fruit.

Credits: Maple from Canada

Photo Credits: Maple from Canada