Tuesday, April 25, 2017
   
Text Size

Site Search powered by The Clarion

Garden to table 03-22-17

Some friends and I recently took a few days off and went to Fort Morgan. A word to the wise: Forget the beach in March unless you enjoy cold, wet and windy weather! I have little attraction to the beach anymore but I was prepared to be cozy inside with a good book and a couple of games not to mention great conversation! Needless to say the food was delicious and everyone took a turn at meals. One morning for brunch we were treated to one woman’s recipe - handed down from her mother- for cottage cheese pancakes. I know that sounds funny but they turned out to be delightful and were actually more like crepes than pancakes. She served them with fresh cut strawberries and sliced bananas and honey. I imagine they would be wonderful with blueberries, peaches, stewed apples or any fruit your family prefers. If you like you can top them with maple syrup. This recipe was made with almond flour because a couple of the women can’t have gluten but regular flour can certainly be used.

Try and get past the name and whip up the batter for breakfast, brunch, lunch or dinner. Our host served apple wood-smoked bacon but sausage or pork chops would make a great accompaniment if you want to round out the meal with a protein.

4 large eggs, beaten

1/2 cup flour of your choice

3 Tbsp. melted butter, slightly cooled

1 cup cottage cheese

pinch of salt

Add all ingredients to beaten eggs (make sure the butter is cool enough so it doesn’t scramble the eggs or melt the cheese). Using a non-stick pan or griddle, spray with non- stick spray and heat on medium heat. Then pour 1/4 cup batter for each cake and cook as you usually do pancakes. If making a large batch, keep cooked cakes in a low oven (200 degrees) and cover them with foil or parchment paper. Serve with fresh sliced fruit and honey or syrup of your choice

© 2014 The Clarion
Designed and maintained by Aldrich Publishing, LLC