Local Hawaii ingredients used with an international flair
Sunday, May 15, 2011
Sunday morning: can pancakes be both healthy and delicious? (And really easy to make.)
by Nanette Geller
I'm not a morning person. I love breakfast but I’m not coherent enough to cook until after I’ve had my breakfast (including coffee). Fortunately, Larry is a morning person. While he doesn’t do much cooking at night, he has become a breakfast master. My usual weekday breakfast is oatmeal, which Larry cooks to perfection. Sundays, however, he likes to let loose with something special, like these cottage cheese pancakes. I actually adapted them about 40 years ago from a recipe by Edward Espe Brown and taught Larry how to make them. They’re still one of our favorites.
These are really easy to make and way healthier than most pancake recipes. Even made with low fat cottage cheese, they’re so moist and rich-tasting that they don’t need butter on top.
Here’s the basic recipe for one serving. It’s easy to multiply.
1/3 cup cottage cheese
- Mix the cottage cheese, egg yolk and flour
Here, Larry used cardamom and frozen blueberries (the blueberries are hidden underneath). Cardamom seems to go especially well with blueberry.
There’s sliced banana and real maple syrup for topping. Not strictly necessary, but it does taste good! The pancakes are already moist, so we can use just a little syrup for flavor. I also like to squeeze on a little citrus. Here, we have calamansi for a sweet-tart accent.
Also on the menu: mango, Americano coffee (espresso diluted with hot water) and conversation.Thanks, Larry! I’m a lucky lady.
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