Cottage cheese pancakes with berry fruit compote

    Cottage cheese pancakes with berry fruit compote

    15saves
    16min


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    About this recipe: 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.

    Ingredients
    Serves: 4 

    • 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

    Method
    Prep:10min  ›  Cook:6min  ›  Ready in:16min 

    1. 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.
    2. 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.
    3. 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.
    4. Remove the pancakes to a plate and serve with the berry compote and crème fraîche.

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    Nutrients per serving

    Vitamins B12, C, B2

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