Cottage Cheese Soufflé Pancakes
These were Cottage Cheese soufflé Pancakes.
With stiffly beaten egg white meringue, the pancakes were just like delicate soufflé - impeccably fluffy, just melt-in-mouth. Inspired by a recipe from Washington Post, I developed my own recipe. To judge a right cooking time was a little bit tricky since my pancake batter built a good height. By using a lid and adjusting the heat level, I think I managed it somehow. And I was so happy with the results, both the taste and texture.
I enjoyed them with butter spread and maple syrup while some fruit compote like red-wine-poached pear or caramelized baked apple would be wonderful. I am sure there will be next time because I have bought into the idea to start a happy day with such fluffy cute pancakes.
Cottage Cheese Soufflé Pancakes
MAKES 12 in about 3 inch diameters
1 cup low-fat cottage cheese
3 egg yolk
1 tsp vanilla extract
1 tbs vegetable oil
2 tbs low-fat milk
1/3 cup all-purpose flour
3 egg white
a pinch of sea salt
2 tbs sugar
a pinch of cream of tartar
1. In a bowl, whisk together cottage cheese, egg yolk, vanilla, oil and milk; shift flour over the cheese mixture and gently hold into.
2. To make meringue, in a different bowl, whip egg white and a pinch of salt until frothy; add 1 tbs sugar and cream of tartar and whip until stiffly; then add 1 tbs remaining sugar and whip until very stiffly.
3. Mix 1/3 of meringue into cheese mixture, and hold into the remaining meringue.
4. Heat a very-lightly oiled non-stick pan over medium-low heat, spoon about 1/3 cup batter to make a round pancake (I made four at once), cook with cover for 4 min, and uncover, flip, cook without cover for another 4 min. Repeat with the remaining batter while keep cooked pancakes warm under loose aluminum foil tent. Serve immediately with favorite toppings.
With stiffly beaten egg white meringue, the pancakes were just like delicate soufflé - impeccably fluffy, just melt-in-mouth. Inspired by a recipe from Washington Post, I developed my own recipe. To judge a right cooking time was a little bit tricky since my pancake batter built a good height. By using a lid and adjusting the heat level, I think I managed it somehow. And I was so happy with the results, both the taste and texture.
I enjoyed them with butter spread and maple syrup while some fruit compote like red-wine-poached pear or caramelized baked apple would be wonderful. I am sure there will be next time because I have bought into the idea to start a happy day with such fluffy cute pancakes.
Cottage Cheese Soufflé Pancakes
MAKES 12 in about 3 inch diameters
1 cup low-fat cottage cheese
3 egg yolk
1 tsp vanilla extract
1 tbs vegetable oil
2 tbs low-fat milk
1/3 cup all-purpose flour
3 egg white
a pinch of sea salt
2 tbs sugar
a pinch of cream of tartar
1. In a bowl, whisk together cottage cheese, egg yolk, vanilla, oil and milk; shift flour over the cheese mixture and gently hold into.
2. To make meringue, in a different bowl, whip egg white and a pinch of salt until frothy; add 1 tbs sugar and cream of tartar and whip until stiffly; then add 1 tbs remaining sugar and whip until very stiffly.
3. Mix 1/3 of meringue into cheese mixture, and hold into the remaining meringue.
4. Heat a very-lightly oiled non-stick pan over medium-low heat, spoon about 1/3 cup batter to make a round pancake (I made four at once), cook with cover for 4 min, and uncover, flip, cook without cover for another 4 min. Repeat with the remaining batter while keep cooked pancakes warm under loose aluminum foil tent. Serve immediately with favorite toppings.