Okay. I have a problem.
You see, on Sunday I tried a new recipe. One for pancakes. I adore pancakes, but my love? Well, he isn’t such a pancake fan. Every time I suggest we have pancakes (no matter what version like banana pancakes, coconut-crepe cakes, etc), he gently suggests that we could have something else. (Usually oven baked potatoes or tortilla patata – he’s a bit of a potato hound for breakfast, I think.)
This weekend? I didn’t really announce that I was making pancakes until I was too far into the pancake process for him to stop me. Bwahahaha.
The problem? HE LOVED THEM! Dang it! I only made a half a batch (This recipe will make 9 palm-sized pancakes.) because I didn’t think he would eat very many (like maybe 2 to be polite). Rats! The boy ate them ALL practically (I got three, phew!) I had actually been hoping that there would be leftovers so I could just pop them in the microwave and have a speedy breakfast during the work week. But that was a no-go plan. There weren’t any pancakes left.
To make matters WORSE, for the last three days/nights, I’ve been dreaming of Cottage Cheese pancakes. I even suggested that I could make them for dinner tonight. Somehow, my love thought, the pancakes didn’t sound like such a great accompaniment to the fish stew he had made. (Man… no truer statement than THAT, I’m tellin ya!)
So tonight I am going to make another batch of these pancakes. Just after I finish cutting apart my peanut butter, almond and cherry granola bars (OMG….good!). I will whip up some cottage cheese pancakes and try my best NOT to eat them all. The plan is, after all, to make them for breakfast. LOL
Let’s see if my love lets them last that long. (He’s complaining that the fish stew didn’t fill him up already… and is picking at my granola bars! Good grief! That boy! I’d better hurry up – or I’m going to be making more than pancakes for tomorrow!)
These pancakes get nice crisp, buttery edges with a tender soft inside. They practically melt in your mouth. They are not like tradition bready pancakes. (Hmm…maybe that’s why my love gobbled them up so quickly?). I think you will enjoy them too!
Gluten Free Cottage Cheese Pancakes
Makes 9 palm-sized (4″ diameter or less) pancakes
1/2 cup cottage cheese
1/4 cup GF Flour mix or 3 Tablespoons sweet rice flour + 1 Tablespoon tapioca starch
2 1/2 Tablespoons of butter, melted (plus additional butter for cooking)
- Put all ingredients into a food processor (or blender) and process until smooth.
- Preheat the oven to 200F or “warm”.
- Preheat griddle (or frying pan) over medium-high heat.
- Add 1/3 Tablespoon of butter to the pan and swirl to coat the bottom.
- Drop 1/8 cup (2 Tablespoons) of the pancake mixture into the pan and swirl a bit with the bottom of the measuring cup to spread evenly. (I could fit 3 small pancakes in a regular 10″ frying pan.)
- Cook until the majority of the bubbles on the surface have popped and remained as “holes”.
- Cook for an additional 3-4 minutes (depending on the heat of your pan).
- Put the cooked pancakes into an oven proof dish and place in the warm oven to keep hot while you finish cooking the pancakes.
- Serve hot with butter, maple syrup, raspberry jam, or powdered sugar, etc.