I’m not normally a huge pancake eater. They fill me up too fast and give me a sugar rush, and they take my focus away from important things like eggs and bacon. Jon likes pancakes – he can eat the always-amazing banana coconut cakes at the breakfast place down the hill, and live to tell the tale. I still feel a little faint when I remember the pancake plate at the Hawaiian Style Cafe in Waimea – twice the size of the head of the person eating it! I can’t compete with that kind of pancake devotion. But there is a pancake that I will eat at any time: the cottage cheese (or ricotta) pancake.
Like many cheesy items in our family’s repertoire, this comes from the original Vegetarian Epicure, published in 1972. It has many virtues: the recipe is simple to expand or reduce (we usually make a 1/3 or 1/2 recipe for the two of us), it’s very high protein and low-carb, unless you smother it in jam or syrup, and if you use cottage cheese, the curds melt and form little gooey pockets that are truly delightful. Click to continue »
