Cottage cheese adds unusual lightness to the pancakes. The berries lend a natural sweetness as well as fibre and vitamin C to this fruity breakfast or brunch dish.
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225g (8oz) low-fat cottage cheese, drained through a sieve
2 large eggs, separated
40g (1½ oz) caster sugar
85g (3oz) self-raising flour
About 3 tablespoons milk
Vegetable oil for cooking
For the berry compote
280g (10oz) raspberries, or a mixture of raspberries, strawberries and blueberries
2 teaspoons rosewater
Caster sugar (optional)
Low-fat crème fraîche to serve
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Method Prep:10min › Cook:6min › Ready in:16min
To make the compote, purée 115g (4oz) of the raspberries or mixed berries in a blender or food processor. Stir in the rosewater and remaining berries, with sugar to taste, if desired. Set aside.
Beat together the cottage cheese, egg yolks and sugar, then stir in the flour. Whisk the egg whites until stiff. Stir a tablespoonful into the pancake mixture, then gently fold in the remaining egg white in two batches, adding enough milk to make a mixture that falls off the spoon when given a light shake.
Lightly brush or spray a nonstick frying pan with oil and heat. When hot, add large tablespoonfuls of the pancake mixture to the pan and spread them out gently with the back of the spoon. Cook for 2-3 minutes until just golden underneath, then turn them over and cook for another 2 minutes, or until golden.
Remove the pancakes to a plate and serve with the berry compote and crème fraîche.
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