Cottage Pancakes with broccoli
1/2 cup / 75 g wholemeal flour In a large bowl mix the cottage cheese, milk, and egg yolks until smooth. Stir in the broccoli.
Sift the flours, baking powder, and salt into another bowl. Add the flours to the cottage cheese mixture, and stir until just barelycombined. Gently fold the egg whites into the batter.
1 cup cottage cheese
4 eggs, separated at room temperature
1 cup / 115g raw (or quickly blanched) broccoli, chopped into rice-sized bits
1/2 cup / 75 g plain flour
1 tsp baking powder
½ tsp salt
butter, for cooking
Method
In a separate (clean) bowl, beat the egg whites until they hold stiff peaks.
To cook, warm a griddle or pan over medium heat, melt a bit of butter in it, then spoon a little scoop (say dessertspoon) of batter into the pan for each pancake, working in batches. You want to cook these relatively slowly, until each pancake is deeply golden on one side. Flip each pancake, and wait until the other side is golden, and the pancake is cooked through. Continue until you've worked through all the batter. You can keep cooked pancakes in a 150 C oven until you finish, to keep them warm. They're great simply with a pat of butter and a sprinkling of salt. Or, if you want to get a bit fancy, whip up a bit of harissa, saffron or pesto-swirled salted yogurt
