Cottage Cheese Pancakes with Raspberry Sauce -- Kristen

From The Inn at the Round Barn Farm at Waitsfield, VT

 

1 cup cottage chees

4 eggs

½ cup flour

6 T butter, melted and cooled

2 T lemon juice

A pinch of lemon zest

 

With a mixer, blend cottage cheese in large bowl. With mixer running, add eggs and flower, then slowly pour in the butter. Stir lemon juice and zest in by hand. Mixture should be thick.

 

Cook on hot greased griddle until golden, but be careful not to overcook. Pancakes should be moist and spring back to the touch. Serve with Raspberry Maple Syrup (and don’t skip the syrup – it makes it!)

 

Syrup –

 

1 cup maple syrup

2/3 cup raspberries (fresh or frozen)

2 T raspberry jam

 

Combine ingredients in saucepan and bring to boil, stirring constantly. Remove from heat and let sit for a few minutes until the mixture has thickened.