Recipe by lauralie41
A great addition to Sunday Brunch!
Top Review by CulinaryExplorer
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.
- 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
Directions See How It's Made
- 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.