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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!
- 1 1⁄2 tablespoons butter
- 1 1⁄2 cups peeled pitted and sliced peaches
- 1 cup quartered fig, preferably black mission
- 1⁄2 cup maple syrup
- 1 cup cottage cheese
- 2 cups flour
- 1⁄4 cup sugar
- 1⁄2 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs
- 1 1⁄2 cups buttermilk
- 1 1⁄2 tablespoons butter, melted
- 1 tablespoon grated lemon, zest of
- nonstick cooking spray
- 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.
- 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).
- Preheat oven to 250*F.
- Place a sieve over a bowl, add the cottage cheese to the sieve and drain off the excess liquid.
- In a mixing bowl, combine the dry pancake ingredients.
- In a separate bowl, whisk together the eggs, buttermilk, drained cottage cheese, butter and lemon zest.
- Fold in the flour mixture.
- Spray a griddle or large skillet with the cooking spray and heat it over medium heat.
- Spoon a heaping TBS of the batter onto the griddle for each pancake.
- Cook until golden brown, about 2 minutes, then turn over and cook for about 1 minute longer.
- Keep the pancakes warm in the oven until ready to serve.
- Serve with the syrup.