After I was pregnant with our daughter Birdy and revolted by each food-scented molecule that handed by, we went to an IHOP and I ordered the blintzes with fruit compote and I used to be really in a position to eat them and a refrain of cartoon bluebirds flew round my head singing. All of which is to say: I like blintzes, that are crêpes full of evenly sweetened cottage cheese and topped with fruit or jam.
Sadly, they’ve have been discontinued at IHOP, and I’m too lazy to make, fill, and roll crêpes, however these cottage cheese pancakes have the identical tangy tenderness I crave. Plus, they’re filled with protein and tremendous simple to make, assuming you may look forward to the pan to warmth appropriately, which you both can or can’t relying on what sort of pancake maker you’re. They find yourself with these barely lacy, buttery edges and I might actually simply eat all of them day.
Birdy loves them, too (due to the blintzes in utero, clearly), and we undergo phases of constructing and consuming them always, though she’s normally at school so by “we” I largely imply “I” (sob). However at the moment my beloved nephew Sam was right here, so I stuffed him with pancakes and was immensely joyful.
This recipe serves two folks generously; it may be simply doubled or halved.
Pancakes Like Blintzes
Serves 2
2/3 cup full-fat (4%) cottage cheese
2 eggs
2 tablespoons flour (all-purpose or gluten-free all-purpose)
1 1/2 tablespoons melted butter (plus extra butter for greasing the pan and serving)
Scant ½ teaspoon kosher salt (or ¼ teaspoon desk salt)
Butter, fruit, bitter cream, and/or preserves for topping, as you want
1. Warmth a skillet, large pan, or griddle over medium-low warmth when you put together the batter.
2. Put all of the elements in a blender and mix till it seems liquidy and homogenous. It is a skinny batter. That’s precisely what you need.
3. Unfold some butter round within the skillet (which must be sizzling by now), then pour in small bloops of batter instantly from the blender in order that they unfold into 3- or 4-inch circles. Prepare dinner till the underside is deeply golden and the sides are beginning to look dry, then flip and cook dinner till the opposite aspect is golden (round 5 minutes altogether). You may hold these heat on a platter in a 275-degree oven whereas the remaining cook dinner, should you like. Repeat with the remaining batter.
4. Serve with butter and fruit, or bitter cream and preserves, or — truthfully, that is my favourite method — fully plain.
P.S. Catherine’s joyful, jumbled home tour, three throw-together breakfasts, and zucchini muffins for college breakfasts.
