The classic American breakfast. Vary the topppings – serve it for brunch with crispy bacon, or as a summer breakfast with fresh raspberries and a sprinkling of icing sugar.
- 2 tsp
- 1 tsp
- 2 tbsp
- 250ml/9fl oz
- 2 medium
eggs, lightly beaten
- 6 tbsp
- 55g/2oz unsalted
- To serve
pecans maple syrup
Beat the eggs into the milk and add the melted butter.
Sift the flour with the baking powder, salt and sugar.
Make a well in the centre of the flour and pour in the milk.
Using a wooden spoon beat the mixture quickly to make a batter.
Stir in the cottage cheese.
Heat a heavy based frying pan. Grease with butter and pour in the batter to make rounds approximately 8cm/3¾ inch diameter.
Cook until bubbles start to appear on the surface, this will take approximately 1 minute. Flip the pancake over and cook the other side.
Continue until you have used up all the batter.
Heat the maple syrup in a small pan and add the chopped pecans.
Serve the pancakes and pour over the maple syrup.