Cottage Cheese and Buttermilk Pancakes With Peach Fig Syrup

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Total Time
18mins
Prep
15 mins
Cook
3 mins

These light and airy pancakes have a rich flavour and a creamy texture. You could serve them with a variety of season fruits, but the peach fig syrup is to die for! Cook time is for each pancake, obviously it will take you longer to cook them all!

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Ingredients

Nutrition

Directions

  1. To make the syrup; in a 10 inch skillet over medium heat, melt the butter, add the peaches and figs and cook for about 2 minutes, stirring constantly, until the mixture comes to a simmer.
  2. Add the maple syrup and bring to a boil, and cook for 2 minutes more (this syrup can be made well in advance and rewarmed just before serving).
  3. Preheat oven to 250*F.
  4. Place a sieve over a bowl, add the cottage cheese to the sieve and drain off the excess liquid.
  5. In a mixing bowl, combine the dry pancake ingredients.
  6. In a separate bowl, whisk together the eggs, buttermilk, drained cottage cheese, butter and lemon zest.
  7. Fold in the flour mixture.
  8. Spray a griddle or large skillet with the cooking spray and heat it over medium heat.
  9. Spoon a heaping TBS of the batter onto the griddle for each pancake.
  10. Cook until golden brown, about 2 minutes, then turn over and cook for about 1 minute longer.
  11. Keep the pancakes warm in the oven until ready to serve.
  12. Serve with the syrup.
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