Sunday is a good day for making food
Today’s cooking endeavor was Cottage Cheese & Apple Pancakes, another recipe lifted from my roommate’s The New Moosewood Cookbook. When I was making them, they didn’t taste THAT amazing, and I was considering adding more apple next time, but then I put some plain yogurt on top, and the flavor was enhanced like WHOA. I cooked about half the batch and put the rest of the batter in the fridge for another day.
Cottage Cheese & Apple Pancakes
Serves ~4,
Preparation time: 30 minutes
Ingredients:
4 eggs, separated (yolks optional - I used them)
1 cup cottage cheese
1 cup (packed) grated tart apple
¾ cup flour
1-2 tsp. lemon juice
optional: 1 Tbs. honey (I used agave syrup, since that’s what we had)
oil or butter for frying
Optional toppings:
maple syrup
sour cream or yogurt
berry sauce (see below this recipe)
Directions:
1) Beat the egg whites until stiff.*
2) Combine all other ingredients (except toppings and frying oil) in a medium-sized bowl and mix well. Fold in the egg whites.
3) Heat oil or melt butter in a skillet. When it is hot enough to sizzle a drop of batter on contact, add spoonfuls of batter. Fry on both sides until firm and lightly browned. Serve right away, topped with syrup, sour cream or yogurt, and/or berry sauce.
Berry Sauce
1. In a blender, mix 1 cup of fresh/defrosted berries of your choice with 1-2 Tbs. sugar and a few drops of lemon/lime juice.
2. Strain through a fine sieve and discard seeds.
This should keep for a week or more in the fridge.
* If you are a total wimp like me, please have an electronic mixer on hand, because it seemed to take FOREVER to whisk the egg whites, and my arm felt like it was going to fall off. Also, the counters were too high to do it comfortably. Clearly I would not have done well living 100 years ago.
And now I'm watching Catherine make sushi rolls with her super cool Sushezi machine.
OH! And in other news, we might just be acquiring a piano this week!
Cottage Cheese & Apple Pancakes
Serves ~4,
Preparation time: 30 minutes
Ingredients:
4 eggs, separated (yolks optional - I used them)
1 cup cottage cheese
1 cup (packed) grated tart apple
¾ cup flour
1-2 tsp. lemon juice
optional: 1 Tbs. honey (I used agave syrup, since that’s what we had)
oil or butter for frying
Optional toppings:
maple syrup
sour cream or yogurt
berry sauce (see below this recipe)
Directions:
1) Beat the egg whites until stiff.*
2) Combine all other ingredients (except toppings and frying oil) in a medium-sized bowl and mix well. Fold in the egg whites.
3) Heat oil or melt butter in a skillet. When it is hot enough to sizzle a drop of batter on contact, add spoonfuls of batter. Fry on both sides until firm and lightly browned. Serve right away, topped with syrup, sour cream or yogurt, and/or berry sauce.
Berry Sauce
1. In a blender, mix 1 cup of fresh/defrosted berries of your choice with 1-2 Tbs. sugar and a few drops of lemon/lime juice.
2. Strain through a fine sieve and discard seeds.
This should keep for a week or more in the fridge.
* If you are a total wimp like me, please have an electronic mixer on hand, because it seemed to take FOREVER to whisk the egg whites, and my arm felt like it was going to fall off. Also, the counters were too high to do it comfortably. Clearly I would not have done well living 100 years ago.
And now I'm watching Catherine make sushi rolls with her super cool Sushezi machine.
OH! And in other news, we might just be acquiring a piano this week!