Prep 15 mins
Cook 15 mins
A great addition to Sunday Brunch!
- 1⁄2 cup 1% fat cottage cheese
- 1⁄4 cup frozen orange juice concentrate, thawed and undiluted
- 2 tablespoons powdered sugar
- 2⁄3 cup skim milk
- 1⁄2 cup all-purpose flour
- 1 tablespoon honey
- 1 teaspoon fresh lemon rind, grated
- 2 eggs
- vegetable oil cooking spray
- 2 1⁄3 cups fresh strawberries, halved
- In blender, combine the first 3 ingredients, cover and process until well blended. Pour into a bowl and set aside.
- Again in blender, combine milk and next 4 ingredients, cover and process until smooth.
- Pour this into a 9-inch, cooking spray coated, pie plate. DO NOT STIR.
- Bake in a 425°F oven for 15 minutes or until puffy and golden brown.
- Spoon cottage cheese onto pancake and layer with strawberries.
I am giving this 4 stars based on the fact that it needed a little bit of work. But the final product deserves 5 for sure! I read the reviews of everyone else on here and decided to plan ahead and work with the recipe so as to avoid a flat dense pancake. I looked at a few others and these were the changes I made: I used 4 eggs, 1 cup of 2% milk (what I had on hand), and 2/3 cup flour. The rest I left the same. I did however use 2% cottage cheese since that is what I had as well. I also allowed the cake pan to get hot in the preheating oven for about 3 minutes first after reading some reviews on another recipe. Then I sprayed it down and poured in the batter. It cooked for about 12 minutes and was PERFECT! It puffed up so beautifully and the entire thing was light and fairly thick. The sauce was gritty by itself but GREAT on the pancake. And the strawberries were a nice addition. I also shaved a bit of chocolate on the top and a dollop of fat free whip cream to top it off. It was almost too pretty to eat! I wanted to add that it is important not to open the oven until the time is up or you run the risk of it deflating.
The orange cream filling might be better with orange juice as opposed to the concentrate. I thought it tasted a little artificial with the concentrate. The pancake was not what I was expecting. I thought it would be more dry and puffy like a cream puff or a german pancake. It was very thick and eggy. One reviewer called it a thick crepe, that seems more accurate.
This is a beautiful dish. It puffs up on the edges, leaving a lovely bowl for the filling and fruit. I followed CulinaryExplorer's tips and it turned out quite nice. The texture is not like a pancake, almost more of a bread pudding - it very good and not too sweet. My husband added honey over his at the table to sweeten it up, but I didn't need it. I diced the stawberries finely and added a sprinkle of mini chocolate chips to the top. Thanks for posting this simple, yet elegant recipe.