Welcome back to the Fancy Fork! Your seasonal produce insight and farm-style recipes that are made to satisfy.
Spring is here, and with it comes a variety of new produce to create the freshest dinners and sweet treats. On the Spring menu, we have arugula, asparagus, beets, swiss chard, bok choy, cauliflower, celery, collards, fennel, mustard greens, leeks, kale, carrots, lots of fresh herbs, mushrooms, watercress, radishes, and many potatoes. And that’s just the beginning. The fruits include tangerines, our beloved strawberries, kumquats, mangoes, kiwi, grapefruit, blood oranges, and pineapple. An incredible array to choose from for your Spring baking!
This month’s recipe is all about making the best cottage cheese pancakes that are crisp along the edges but super fluffy. And while, they don’t necessarily use any season produce in the recipe itself, I’m calling you to be creative with its toppings! Having staple recipes are important, but the way you serve them throughout each season is what makes them special. Maybe try a mango compote or add blood orange zest into the whipped cream. You could also keep it simple with a side of ripe pineapple or fresh strawberries.
Fluffy Cottage Cheese Pancakes
Servings: 4
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Ingredients:
1 ½ cups Cottage Cheese
1 cup All Purpose Flour
4 large Eggs
2-3 tbsp. Granulated Cane Sugar
1 tbsp. Baking Powder
¼ tsp. Fine Sea Salt
Olive Oil or Butter for cooking
Maple Syrup for serving
Instructions:
- In a high-speed blender, combine the cottage cheese, flour, eggs, sugar, baking powder, and salt. Pulse until very smooth. If you find the batter almost too thick to stir, add up to 1/4 cup warm water.
- Place a griddle pan over medium-high heat. Once hot, generously grease with the butter or olive oil. I prefer using olive oil since it’s doesn’t burn as quick. To be noted, if you like your pancakes to have those crispy edges, the more ‘fat’ you use when cooking the crispier they will be!
- Use a large ice cream scooper to add ¼ – 1/3 cup batter per pancake onto the greased griddle. Use the back of a spoon to evenly spread out the batter. Reduce stovetop burner to medium heat.
- Cook for 2-3 minutes, until you see air bubbles and edges are set, then flip. Cook another 2-3 minutes, until golden and fluffy.
- Enjoy warm with fresh fruits and maple syrup!
