Cottage Cheese and Buttermilk Pancakes With Peach Fig Syrup

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!

• Ready In: 18 mins
• Serves: 6

Ingredients

• Peach-Fig Syrup

• 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

• Pancakes

• 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

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.