Now that the kids are back to school and summer is winding down, weekend family breakfast is an excellent way to spend some time together. Let the kids help make some pancakes, yeah! Kids and pancakes, now that’s fun and delicious.
Fresh blueberries are fabulous right now, and this recipe is delicious and nutritious. Blueberries are full of fiber, potassium, folate, vitamin C, vitamin B6 and phytonutrient content. The cottage cheese in the recipe adds protein. Pick some up at Hansen’s Dairy, where you can also find fresh farm eggs, buttermilk, and maple syrup. You can also find eggs, maple syrup, and other great items at the Cedar Falls Farmers Markets.
Recipe from James Distefano and The Institute of Culinary Education
Whole Grain Cottage Cheese Pancakes
Ingredients
- 1 cup oat flour
- 1/2 cup sorghum flour
- 2 tbsp teff flour
- 1/3 cup plus 1 tbsp, tapioca starch
- 1 tbsp baking powder
- 1/2 tsp salt
- 3 1/2 tsp sugar
- 1/2 tsp flax meal
- 3/4 cup buttermilk
- 1/3 cup cottage cheese
- 3 eggs
- 1/2 tsp vanilla extract
- 4 tsp canola oil
- 1-pint blueberries
- 1/2 cup maple syrup
- 3 tbsp water
- 1 tsp lemon juice
- pinch of salt
Directions
1. Combine all of your dry ingredients in a large mixing bowl and stir to combine evenly.
2. Whisk together all of your wet ingredients in a separate bowl.
3. Make a well in the center of your dry ingredients and begin to slowly pour in the wet ingredients, about a quarter cup at a time. This will ensure that no lumps form when whisking.
4. Continue adding your wet ingredients to the flour base until smooth batter forms. Let the batter rest for 15 minutes while you preheat your griddle.
5. While the griddle is warming up, make warm maple blueberry compote. Combine blueberries, maple syrup, water, lemon juice, and a pinch salt in a small pot. Stir evenly to mix.
6. Gently heat the pot over medium-low heat until the blueberries begin to pop and release their natural juices. Set aside but keep warm.
7. Once the griddle has been preheated to a medium hot temperature, lightly oil the griddle using non-stick spray or a small amount of neutral flavored oil.
8. Ladle the batter on to the griddle, making sure you do not overcrowd your griddle.
9. Allow the pancakes to cook undisturbed until the edges look dry and bubbles come to the surface without breaking. This should take roughly two minutes.
10. Flip the pancakes over and cook on the other side for another two minutes.
11. Keep warm or serve immediately with the warm maple-blueberry compote.