Cottage Cheese and Buttermilk Pancakes With Peach Fig Syrup

Recipe by MarieRynr
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 18mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement