Rye and cottage cheeese pancakes


These pancakes make a delicious breakfast – try them on a lazy Sunday morning. The rye flour gives the pancakes a nutty flavour and the cottage cheese makes a denser pancake. This recipe will make 4-6 pancakes, enough for two people.

Beat a large free-range egg in a mixing bowl and add 150g of cottage cheese and mix together then add 1/2 tsp of salt, 1/2 cup of sifted plain flour and  1/2 cup of sifted rye flour and 1/2 tsp of baking powder and mix it all together. It should make a thick gloopy batter, if it’s very stiff then add a splash of milk to loosen it up a bit. (You could add raisins to this mix if you are planning to serve them plain with some maple syrup / sugar and lemon.) Heat up a non-stick frying pan and put in some butter when it’s hot add 2-3 tbsp of batter to make each pancake. If you have a large pan you should be able to cook a few at a time. Cook them until golden brown on each side If you are cooking for more than two people you might want to keep the pancakes on a plate in a warm oven while you are making additional batches.

I served mine with a dusting of icing sugar and some mulberry, apple and cinnamon compote and some plain yoghurt.



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