Cottage Cheese Pancakes with Maple Berry Compote
Fluffy, protein-packed cottage cheese pancakes that cook up golden and tender on the stovetop, finished with a warm maple and mixed berry compote.
Ingredients
- 500gcottage cheese
- 4eggs
- 60gcornstarch
- 30ghoney
- 5mlvanilla extract
- 2.5mlsalt
- 30gbutter
- 200gfresh mixed berries
- 120mlmaple syrup
- 15mllemon juice
- 2.5mlground cinnamon
How to make it
Prepare the compote by combining fresh mixed berries, maple syrup, lemon juice and ground cinnamon in a saucepan over medium heat. Simmer for 5 minutes, stirring occasionally, until berries soften and release their juices. Set aside.
In a blender, combine cottage cheese, eggs, cornstarch, honey, vanilla extract and salt. Blend until smooth and well combined, approximately 1-2 minutes.
Heat a non-stick skillet or griddle over medium heat and lightly butter the surface.
Pour 60ml of batter onto the skillet for each pancake, spacing them 5cm apart. Cook for 3-4 minutes until the edges appear set and the bottom is golden brown.
Carefully flip each pancake and cook the other side for 2-3 minutes until golden and cooked through.
Transfer cooked pancakes to a serving plate and repeat with remaining batter, buttering the skillet between batches as needed.
Serve warm pancakes topped with generous portions of maple berry compote and optional additional berries.
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