Okay.
The fact is, today, I got nothin’. I’m tired, Michael’s going through this delightful new phase of being even more of a pill than we’ve previously been treated to, and I’m tired. Did I mention that I was tired?
So I’m punting, and falling back on my original promise to provide recipes. Here’s a recipe.
It’s actually pretty good; this one is for pancakes that are lighter on the carbs and heavier on the protein than your run-of-the-mill flapjacks. The secret is that they’re made from yogurt and cottage cheese. I probably lost a few of you right there, but you have to trust me. It’s not mine, I confess: it’s from “Eat This, Not That.”
2 cups blueberries
1 cup cottage cheese
1 cup plain non-fat yogurt
1 cup flour (I use a blend of whole wheat and white)
1/2 cup water
1/4 cup sugar
3 eggs
juice of one lemon
1/2 tablespoon baking soda
pinch of salt
Combine the blueberries, water and sugar in a saucepan and cook over low heat for 10 minutes, stirring often, until the blueberries begin to break apart. Set this aside.
While your skillet is heating, in a large bowl, beat together the cottage cheese, yogurt, eggs and lemon juice. In a smaller bowl, mix the baking soda, flour and salt. Stir the flour mixture into the dairy and mix just until it comes together.
Coat the skillet with non-stick spray and drop the batter in large spoonfuls. Flip when the tops bubble, 3 to 5 minutes. Serve with warm compote.
Yummy.
Oh – didja know? If you (as did I) find yourself in the situation in which you open your tub of cottage cheese and find that some lower and greener form of life is busily enjoying it, you can make your own cottage cheese. Amazing but true.
To make one cup:
1 quart of milk
1/4 cup white vinegar
pinch of salt
In a large saucepan, heat a quart of 1% milk over medium heat, stirring constantly, until it reaches 135 degrees. Take it off the heat, and stir in the vinegar. Let it cool for about ten minutes. Toss in the salt, stir it around, and then strain off the liquid. Voila, cottage cheese.
Enjoy.
I’m so sorry you’re tired. I’m well acquainted with tired. Tired is not a good state to be in, especially since Michael is being more of a “pill” than usual. Thanks for the recipe. Not that I cook, but I’ll pass it along to two of my sisters who are excellent cooks. Maybe I can bribe them into making me these pancakes!
You did loose me at cottage cheese, but let me just ask you this, does the cottage cheese texture blend in, or can you you still recognize it after mixing/cooking? I would try this is there is no way I would know cottage cheese is involved when eating.
@surprised – you should, they’re yummy. And as for Michael, I console myself with the mantra: this too shall pass.
@WeaselMomma – I figured you’d scoff at the cottage cheese. The homemade kind has much smaller curds, and if you blend it with the yogurt and eggs for a while before mixing in the other things, the texture is changed completely; it doesn’t scream “COTTAGE CHEESE!”