Name: Cottage Cheese Pancakes with Apples and Maple Caramel
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 4 to 6 servings
Ingredients: 3/4 cup (180 ml) maple syrup; 1/4 cup (55 g) unsalted butter, cubed, plus more for cooking; 1/4 tsp fleur de sel; 2 Cortland or Empire apples, unpeeled, cored and sliced (see note); 3 tbsp sugar; 1 tbsp (15 ml) lemon juice; 2 cups (500 ml) cottage cheese (see note); 1/2 cup (125 ml) milk; 1 tbsp (15 ml) lemon juice; 1 tsp (5 ml) vanilla; 1 1/2 cups (225 g) unbleached all-purpose flour; 2 tsp baking powder; 4 eggs; 2 tbsp sugar

Note from Ricardo

We chose Cortland or Empire apples, because they keep their shape as they cook.

Cottage cheese already provides enough saltiness, so there is no need to add salt to the batter. It also brings a boost of protein to the recipe, keeps the pancakes moist and adds a touch of tanginess to balance out the sweetness.

The caramel will set once cooled. If you are preparing it ahead of time, make sure to reheat it before serving it with the pancakes.

Don’t worry if there are some lumps in the pancake batter. It’s best not to overmix the batter to retain as much of the air created by the baking powder as possible. If mixed too vigorously, the mixture will also develop too much gluten and the pancakes will be less fluffy.

Cottage Cheese Pancakes with Apples and Maple Caramel

Categories

Ingredients

Maple Caramel

Apples

Pancakes

Preparation

Maple Caramel

Apples

Pancakes

Note from Ricardo

Personal Note

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