Some weeks are such a roller coaster ride that by the time the weekend arrives you just want to curl up at home and rest your weary bones. When I woke up this morning the week was still with me like a nasty hangover. I knew I needed a day of pampering myself. So first I turned around and dozed a little longer…
Then I slowly eased myself into the day with a little reading and some yoga. But to me a beautiful slow morning is not complete without a plate piled high with heartwarming pancakes.
Pancakes must be one of my favourite foods. It’s fabulous how you only have to stir together a few simple ingredients and within no time the house fills up with a soothing aroma.
But I think what really does it for me is the endless amount of healthy variations you can experiment with: oats, rye, rice – and now my newest discovery is a buckwheat pancake with cottage cheese. The outside is lightly chewy, the center light and wonderfully moist.
Flip them onto a plate and smother them with hot blueberries. Or serve them savory with some fried bacon, tomato and mushroom. Granted, the grey clouds outside were still grey, the cold rain still ruthless, but hey, I was inside enjoying my weekend and my nourishing pancakes.
(hardly altered from the blog “Jul’s Kitchen“)
100-125g cottage cheese (or ricotta)
100g buckwheat flour
1 pinch of salt (or 2 for the savory version)
1 tbsp stevia (or a little black pepper if you are going savory)
1 tsp baking powder
- Separate the egg. Whisk the egg yolk together with the cottage cheese and the milk.
- Stir in the buckwheat flour.
- Season with salt and pepper (or stevia).
- Whisk the egg white until light and stiff.
- Stir the backing powder into the batter.
- Fold the egg white into the batter.
- Heat a frying pan and fry small pancakes (about 10-15)
- Whilst the pancakes are cooking stew the blueberries until hot
Tips & Variations
Instead of a sweet version with stewed fruit fry some bacon until crispy, sauté 100g of mushrooms and fry some tomato halves.