My continuous search for even more easy-tasty-healthy breakfast continues–and does this look like the next cover of Sunset Magazine or what?
So, our Saturday pancake adventure began because of a new friend who is looking for a more protein packed pancake. I remembered a recipe my girlfriend, Shandy (don’t you just love that name?), had given me and decided to give it a whirl.
Carlson’s/La Leche League Cottage Pancakes (not pictured above–but I’ll get to that in a moment)
Ingredients: 6 eggs, 1 1/2 cups cottage cheese, 1/2 cup flour, 1/2 tsp. salt, 1/4 tsp. baking powder
Directions: Beat eggs and cottage cheese with an electric mixer until almost smooth. Add every else, mix, pour onto hot griddle and I hope you can take it from here.
Verdict: All five of us loved these pancakes! They have an “eggier” taste than my regular cakes, kind of along the lines of a crepe. I didn’t take a photo because they didn’t really look any different from any other pancakes.
What I did take a photo of, though, is the other pancake tangent we took Saturday morning. I had three bowls of pancake mix going at one point and one of them turned into the fab photo you see today: Pina-colada Pancakes!
Basically I took my regular buttermilk recipe and, after pouring onto the griddle, added a few pieces of drained pineapple and a few pinches of sweetened coconut. I had to cook the pancakes on a very low heat as the pineapple’s moisture would make them doughy. I may try just mixing some crushed pineapple into the mix next time but in terms of presentation, I love the way the griddle seared the pineapple and coconut when the cakes were flipped.
Seriously. Don’t they look amazing? (Scroll back up. Really.)
My oldest daughter proclaimed the pina-colada cakes “the best pancakes ever.” Although only nine, she has likely tried more homemade pancakes than many adults alive today, so, you know, it’s a decent referral.
Classic Buttermilk Griddle Cakes (also posted on the breakfast recipe page)
Ingredients: 1 cup flour, 1 tsp. salt, 2 tsp. baking powder, 1/4 tsp. baking soda, 2 tsp. sugar, 1 egg, 1 cup buttermilk, 1/4 cup veg. oil
Directions: Mix, make!
Notes/tips: This mix should be thick, but still pour. Sometimes I add a dash of milk to thin it. Cook pancakes on a med. heat to cook through middle too.
OK. Yes. Technically it’s raining outside, but it’s going to be a bright and sunny morning in my kitchen as we enjoy some of the super-yum pancakes I made on Sunday.
I LOVE BREAKFAST!
Is there a better way to start the day that with home-made pancakes? I doubt it. But who has time to make pancakes every day? Not me. Although I do have time to make a quadruple recipe on a Sunday morning and then eat them all week…
Check out the breakfast section of my recipe page for a few of my family’s fave pancake-ways to start the day. Whip some of these babies up and you’ll never make pancakes from a box again!