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 capable of 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 frivolously 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 straightforward to make, assuming you possibly can look ahead to 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 may actually simply eat all of them day.
Birdy loves them, too (due to the blintzes in utero, clearly), and we undergo phases of creating and consuming them continuously, though she’s often at school so by “we” I principally 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, huge pan, or griddle over medium-low warmth whilst you put together the batter.
2. Put all of the elements in a blender and mix till it seems to be liquidy and homogenous. It is a skinny batter. That’s precisely what you need.
3. Unfold some butter round within the skillet (which ought to 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. Cook 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’ll be able to preserve these heat on a platter in a 275-degree oven whereas the remaining cook dinner, when you like. Repeat with the remaining batter.
4. Serve with butter and fruit, or bitter cream and preserves, or — actually, that is my favourite manner — utterly plain.
P.S. Catherine’s joyful, jumbled home tour, three throw-together breakfasts, and zucchini muffins for varsity breakfasts.