She often makes us pancakes for breakfast as a special treat. She reminds me that they are healthy--low fat and high protein, designed to stick with us all day--but we love them because they're delicious.
Here's picture of us from earlier times--I didn't think you'd want to see us in our pajamas! And here's our helper dog...
|Tonka helping in the kitchen|
The original recipe came from a friend's mother, and then Sue added the topping.
Best Cottage Cheese Pancakes (from Ann Butler)
2/3 cup flour
2/3 cup oats (not fast cooking)
2 Tbsp wheat germ
1/2 tsp salt
2 tsp baking powder
1-2 Tbsp canola oil
2/3 cup milk (can be no fat)
2/3 cup cottage cheese (can be low fat)
Mix the first five dry ingredients in one bowl.
Whip the eggs and then mix in oil, milk and cottage cheese.
Fold the wet ingredients into the dry.
Heat a skillet to medium (Sue uses a cast iron pan, but griddle would be even better.) Cook the pancakes in greased skillet until bubbles appear and then flip to cook the other side. (About six minutes from start to finish.) Keep them warm until all are cooked.
For the topping:
Mix one cup plain yogurt with finely chopped banana and some chopped pecans or walnuts. Serve pancakes with that topping and maple syrup or the way my brother-in-law prefers, with hot sauce.
And this is the reason we needed those pancakes--a long kayak ride on the Sopchoppy River.
|John and me on the Sopchoppy River|
And please don't forget that TOPPED CHEF will be out on May 7--you can preorder it now!
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