Cottage Cheese Pancakes with Spiced Orange Maple Syrup
Yesterday was a pancake kind of day.
Actually, it started at like 1am the night before when I could not get the idea of pancakes or french toast out of my head. It was bad. Then, I spent the entire morning, yesterday, longingly looking at pancake recipes on the internet, but feeling too lazy to actually make them myself. Mikey offered, more than once, to go get me some at our favorite breakfast joint, but finally, at around 2pm, I got my butt off the couch and made us these.
Cottage cheese in pancakes may sound bizarre, but my goodness was it fabulous! The curds make these super soft, and a few get all nice and melty and amazingly delicious! Plus, the cottage cheese, along with the whipped egg whites, makes these pancakes unbelievably fluffy… like… the fluffiest pancakes you’ve ever had fluffy!
Also, can I just tell you how delicious this syrup is? The star anise and cloves make it taste all autumn-y, and they compliment the cinnamon in the pancakes beautifully. It’s super orangey and sweet, and would also taste totally lovely over ice cream or yogurt.
I’m going to let you in on a little secret that I use every time I make pancakes. I set my oven to 200 degrees, and as pancakes get cooked, I just toss them on a sheet pan and pop them in the oven to stay warm so that I can serve up everyone’s pancakes at the same time š Works like a dream!
Ingredients
- 3 large eggs, whites separated from yolks
- Small pinch of Cream of Tartar
- 1 cup cottage cheese
- 2 tbsp granulated sugar
- 1/3 cup all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp ground cinnamon
- 1/4 tsp kosher salt
- Cooking spray
- 1/3 cup pure maple syrup
- zest and juice from 1 orange
- 4 whole cloves
- 1 whole star anise
Instructions
- In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium high until foamy. Add in the cream of tartar and beat until stiff peaks form.
- In a medium bowl, stir together the egg yolks, cottage cheese, sugar, flour, baking powder, cinnamon, and salt.
- Fold in 1/3 of the egg whites. Gently fold in the remaining egg whites, in two batches.
- Heat a griddle over medium-high heat. When hot, spray with cooking spray and drop 1/4 mounds of the batter onto it. Allow to cook for 1-2 minutes before flipping and cooking for another 2-3 minutes.
for the syrup:
- In a small saucepan, combine the syrup ingredients. Heat over medium heat. Simmer for 10 minutes.
- Remove the star anise and cloves (you can also strain, if you wish, to remove the zest), and serve.
Notes
recipe adapted from here
What’s your favorite pancake recipe? Share it below!
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