This time I've stewed the strawberries and rhubarb into a compote that's both combined in the batter of some simple and hearty cottage cheese pancakes and served on top of the finished plates, while the remaining liquid from the compote is reduced into another syrup. These pancakes are thick, sturdy and filling, and have absolutely no added sugar except the little bit of honey that goes into the compote — but they're quite delicious even on their own without the compote and syrup toppings. Weekends are always a good excuse to serve up something special for breakfast or brunch.
If you can't find pressed cottage cheese, substitute 1 1/4 cup of ricotta cheese.
|Strawberry-Rhubarb Cottage Cheese Pancakes|
|Recipe by Lisa Turner|
Published on August 12, 2012
Thick, sturdy and filling cottage cheese pancakes made with a simple homemade strawberry-rhubarb compote and syrup
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Strawberry-rhubarb compote and syrup:
More pancake recipes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Lemon Curd Ricotta Pancakes
Cottage Cheese Blintzes and Peach-Plum Compote
Baked Whole-Wheat Strawberry and Blueberry Pancakes
On the top of the reading stack: Indian cookbooks
Audio Accompaniment: Om Shreem Hreem