Look at that lacy loveliness!
Whilst on my granola baking binge yesterday I took advantage of the fact that my kitchen was already trashed and threw together the ingredients for a new twist on Pancake Sunday.
Since my savory cottage cheese bowl had led to there being a large container of cottage cheese in the house, I thought I’d incorporate their fluffy loveliness into my batter for today, seeking blintz reminiscence. Winged it on the recipe (duh).
I Can’t Believe It’s Whole Grain Crepey Pancakes
1/4 cup oats
3 T whole wheat flour
1/4 tsp. baking powder
1/4 tsp. baking soda
1/2 T. sugar
1/2 c. cottage cheese
1 T. oil
2 T. milk
1/2 tsp. lemon zest (MADE the recipe!)
Preheat a griddle to medium/medium high (depending on the quality of your heat control- mine is sluggish). Cook until bubbles form in the middle (this took a long time, due both to the batter and to the fact that I had refrigerated) and then CAREFULLY, SLOWLY, GENTLY slide a large spatula as far underneath as you can, going around the edges, and then flip.
They taste just as good when they’re busted, but they aren’t as beauteous. Lookit that color!
Golden on one side, speckled on the other: THE BEST.
This yielded six saucer-sized pancakes. They are actually INTENSELY FILLING (love me that cottage cheese protein!) and very very light and fluffy- a fact that, as I insinuate in the title of the recipe, belies their whole grain wholesomeness! And seriously, the lemon zest? Inspired.
I served it with a wonderfully ripe pear (split with my mama) and the last (*sob*) of the Cracker Barrell wild Maine blueberry syrup.