Strawberry-Rhubarb Cottage Cheese Pancakes

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This is the summer that I'm finally taking advantage of the rhubarb that grows so copiously and easily in the corner of our backyard. The tartness of rhubarb makes it a wonderful companion to the sweet fresh local strawberries that are still readily available, and I've already enjoyed using the combination in a colorful, sweet and tart strawberry-rhubarb syrup.



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 Print this recipe Strawberry-rhubarb compote and syrup: 1 rhubarb stem, chopped 1 pint strawberries, halved or quartered 1 tablespoon water 2 tablespoons honey Pancakes: 4 large eggs, separated 1 cup pressed cottage cheese 2 tablespoons strawberry-rhubarb compote 1/2 tablespoon strawberry-rhubarb syrup 1/2 teaspoon vanilla 1 1/3 cup all-purpose flour Instructions: Combine the rhubarb, strawberries and water in a small saucepan and bring to a boil. Reduce the heat to medium-low and stir in the honey. Simmer, stirring frequently, for 5 to 10 minutes or until the rhubarb is tender. Strain the liquid and reserve the pulped fruits as a compote. Return the liquid to the pan and continue to simmer, stirring frequently, for 30 minutes or until the liquid has reduced to a syrup. Remove from heat and set aside. In a small mixing bowl, beat the egg whites until stiff peaks form. In a large mixing bowl, whisk together the egg yolks, cottage cheese and vanilla together with 2 tablespoons of the compote and 1/2 tablespoon of the syrup. Mix in the flour and stir to combine. Fold in the egg whites. Heat a buttered or greased skillet over medium heat. Scoop a 1/4 cup to 1/3 cup of batter for each pancake on to the skillet. Cook for 3 to 4 minutes or until the bottom is a golden brown. Turn over and cook for 5 more minutes or until both sides are golden brown and the pancakes are cooked through (you can test with a cake tester or toothpick). Serve hot topped with the remaining compote and syrup, and whipped cream if desired. Makes six 4-inch pancakes

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

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1 (15.5 ounce) can black-eyed peas with liquid1/2 onion, choppedminced jalapeno pepper to tasteground black pepper to tasteIn a medium-size pot, combine black-eyed peas, onion, jalapeno peppers, and black pepper (to taste). Heat all ingredients to simmer, let cook 30 minutes. Enjoy! Amount Per Serving  Calories: 119 | Total Fat: 0.8g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 3

Amount Per Serving

Calories: 119

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World's Greatest Vegetable Broth

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Amount Per Serving

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Amount Per Serving

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Amount Per Serving

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