Cottage Cheese Pancakes.
Here are the ingredients.
Whisk the eggs in a medium bowl, then
add the cottage cheese and whisk until
Whisk in the sugar and lemon juice.
Use about ¼ C for each pancake and flatten
then with the back of the scoop or spoon.
For the raspberry sauce I use a
bag of frozen raspberries.
Combine the sugar, water, lemon juice
and cornstarch in a small saucepan.
Bring to a simmer and stir until
thickened and clear.
Add the raspberries and heat
to boiling stirring to combine.
Let cool a bit.
Spoon the warm sauce over the pancakes.
I always serve pancakes on warmed plates.
If I don’t use all the sauce I freeze it
in small 1C containers.
I like to garnish the plate with a few
fresh raspberries, a dusting of
powdered sugar, and sour cream
If you don’t want to make the raspberry sauce
you can cheat and use raspberry jam
thinned with a bit of lemon juice and warmed.
That’s good too.
just until you get the right consistency.
Use a large spoonful of batter for each
pancake and pat down to flatten a bit.
around the edges, turning once. Serve on
warmed plates with warm raspberry sauce
and a spritz of lemon juice, a dollop of
sour cream and a generous sprinkle
of powdered sugar.
12 oz bag frozen raspberries, about 2C
¼ C sugar
¼ C water
1 T lemon juice
2 t cornstarch
Combine sugar, water, lemon juice,
and cornstarch in a pan. Whisk to blend.
Add raspberries and heat to boiling
stirring often. Reduce heat and simmer
for 2 minutes until the sauce is slightly
Here’s an alternative sauce.