Recipe: Cottage Cheese & Currant Pancakes

[Guest guest]

From The Savory Way by Deborah Madison.

The only problem with this recipe is that the step to actually add the

currants or raisins seems to be missing. I added them to each pancake

after pouring into the frying pan.

 

1 c currants or raisins

1 c cottage cheese, dry-curd if possible

1 c sour cream or ricotta cheese (or halve it w/plain yoghurt)

5 large eggs

1 t vanilla

1 t grated lemon zest

several gratings of nutmeg

1 T sugar

1 c flour (I reduced by a quarter and added wheat bran)

1 1/2 t baking powder

1/4 t salt

butter for frying

 

Unless the currants or raisins are very soft, cover them with very hot

water and set aside to plump up while you make the batter.

Whisk the cottage cheese and sour cream together; then beat in the

eggs one at a time. Stir in the vanilla, lemon zest, nutmeg and sugar;

then add the flour, baking powder and salt. Stir gently to combine

without overmixing. Melt a tablespoon of butter in a wide frying pan

and when hot, drop in the batter by spoonfuls. This is where I added

the raisins. Cook over medium heat until browned on the bottom; the

flip once and cook until lightly colored on the other side.