About this recipe:The secret to these light, moist and fluffy pancakes is the cottage cheese. They are lightly spiced with cinnamon and have a fruity dimension from the grated peach. Superb for a weekend brunch.
Birch cove kitchen
225g cottage cheese
1 teaspoon vanilla extract
30g butter, melted
1 peach, grated
125g plain flour
2 tablespoons caster sugar
3/4 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
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Method Prep:10min › Cook:30min › Ready in:40min
Mix eggs, cottage cheese, milk, vanilla, butter and peach in a large bowl. Combine flour, sugar, salt, bicarbonate of soda and cinnamon in a small bowl. Stir flour mixture into the cottage cheese mixture until just combined.
Heat a lightly oiled frying pan over medium-high heat. Drop batter by large spoonfuls onto the pan and cook until bubbles form and the edges are dry. Flip and cook until browned on the other side. Repeat with remaining batter.
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What a fabulous use of fresh ripe peaches. This was excellent. I had to first assure my husband that there was nothing wrong with the “lumpy” batter, and no, I wasn’t trying to kill him. Once we tasted these delicious and light pancakes all thoughts turned to taking the next bite. I highly recommend this recipe. - 27 Aug 2012