A Sunday is meant to sleep till late in the morning, make breakfast at 11: 30 AM in your pajamas and then eat it, move around the house lazily, catch up on your monthly books, and many other things you might fancy. Waking up to curdled milk is no fun. It seems to be part of a Karmic retribution due to the mosquito you killed the day before. For a person who is upbeat about her breakfast menu, a few left overs and curdulling is not a big deal. For instance, making a sandwich from leftover chicken curry or a roll from left over paneer masala.
After I separate the milk and the so called cottage cheese , I decide on making some pancakes. Yes, I normally do not think beyond pancakes when it comes to a Sunday late breakfast. When I first made a pancake at the age of 20 it was just the flour, sugar and egg. Over the years trying in new types of flour like buckwheat, whole wheat, dry fruits and things like cottage cheese have made me warm up to the concept of pancakes as also being healthy.
Imagination runs wild while thinking of new ingredients, trying it with a typical method of making pancakes and eventually it becomes easier over the years to have pancakes almost every week without getting bored or maybe unhealthy!
I made a cottage cheese with fig pancake this week. It had the protein, the nutrient and the goodness of plain flour. It can be had without any syrups but if you are the one who always craves for a syrup, honey works the best with this. This pancake has a lot of complex flavours and with the various ingredients, putting in a plain syrup like honey just lifts up its taste without destroying the delectable complexities of the pancake. I may be wrong though. If you think there is a syrup which will go well with this, please feel free to try it out. Do let me know which one you did and how it tasted!
Cottage Cheese with Fig Pancakes
- 1 cup flour
- 1 cup shredded cottage cheese
- 1 tsp baking powder
- 1 tsp nutmeg powder
- 2 pinch of salt
- 2 eggs, yolk separated
- ¾ cup of unsalted butter at room temperature
- ¾ tsp Demerara sugar (powdered)
- ¾ cups chopped figs
- Honey (optional)
- Refined oil (as needed)
- Mix the egg yolk and the cottage cheese together.
- Sift the flour, baking powder, salt and nutmeg powder and mix it in the cheese mixture.
- Mix in the figs.
- Cream the butter and the sugar together.
- Fold in with the cheese mixture.
- Whisk the egg whites till light and fluffy and fold it in the mixture.
- Heat a pan with 2 tsp of oil and pour out the pancake mixtures in batches
- Flip the pancakes when they start bubbling up.
- Take out and serve it on a platter. Pour some heated honey on top and have a good breakfast.
If you have leftovers, these can be stored up to 2 days and can be heated to satiate your pancake craving.