Makes 8 pancakes (4 inches each)
Adding cottage cheese to pancakes gives them a nice, substantial texture while boosting their calcium content. As with all pancakes, I recommend making a “test” pancake first, to see if the skillet is the right temperature.
- 1 cup Carol’s Sorghum Blend
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon Expandex modified tapioca starch, or 1 teaspoon Carol’s Sorghum Blend
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon xanthan gum
- 3⁄4 cup buttermilk or homemade Buttermilk, well-shaken
- 2 tablespoons unsalted butter or buttery spread, such as Earth Balance, melted
- 1 large egg
- 1⁄2 teaspoon pure vanilla extract
- 1⁄2 cup small curd cottage cheese
Additional butter, buttery spread, or canola oil for frying
1. In a medium mixing bowl, sift the sorghum blend, sugar, baking powder, modified tapioca starch, baking soda, and xanthan gum.
2. Whisk in the buttermilk, butter, egg, and vanilla until very smooth. Gently stir in the cottage cheese. Let the batter stand 5 minutes and then adjust the consistency, if needed (see Tips For Perfect Pancakes). If it is too thick, add more water, a tablespoon at a time.
3. In a large nonstick (gray, not black) skillet, heat the butter over medium-high heat until hot but not smoking. Pour 1⁄4 cup batter onto the skillet and cook until bubbles appear on top of the pancake, about 2 to 3 minutes. Turn and cook until browned on other side. Serve immediately.