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 truly in a position to eat them and a refrain of cartoon bluebirds flew round my head singing. All of which is to say: I really like blintzes, that are crêpes full of calmly 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 anticipate the pan to warmth appropriately, which you both can or can’t relying on what sort of pancake maker you might be. 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 consistently, despite the fact that she’s often at school so by “we” I largely imply “I” (sob). However immediately my beloved nephew Sam was right here, so I stuffed him with pancakes and was immensely blissful.
This recipe serves two individuals 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, extensive pan, or griddle over medium-low warmth whilst you put together the batter.
2. Put all of the substances in a blender and mix till it appears to be like 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 scorching by now), then pour in small bloops of batter straight from the blender in order that they unfold into 3- or 4-inch circles. Cook dinner till the underside is deeply golden and the sides are beginning to look dry, then flip and cook dinner till the opposite facet is golden (round 5 minutes altogether). You’ll be able to maintain these heat on a platter in a 275-degree oven whereas the remainder cook dinner, for those who like. Repeat with the remaining batter.
4. Serve with butter and fruit, or bitter cream and preserves, or — actually, that is my favourite means — fully plain.
P.S. Catherine’s joyful, jumbled home tour, three throw-together breakfasts, and zucchini muffins for college breakfasts.