Saturday, June 23, 2012

Cottage Cheese Pancakes

Life is still very busy. A little too busy for my taste. But for the next few weeks that’s what it’s going to be. And it doesn’t help if I complain or feel sorry for myself, but I can make sure I follow my “busy life rules:”
  • Plan, plan, plan – The more planning and organizing I do, the better things will go. This includes food, exercise, and other commitments. When life gets busy, it’s easy to feel overwhelmed, but if everything is clearly planned, things become a lot more doable.
  • Slow down every day to be thankful for all the good in my life. It’s easy to forget to do this, especially when life gets busy…
  • Make some “me time” every day. Usually my me time is reading before going to sleep. Lately, I have been falling asleep after just a page or so. But it’s still a nice ritual.
  • Working out and eating well will give you more energy. I still have to remind myself of this during busy times.
A few days before Father’s Day, hubby kept on mentioning waffles over and over and over again. Our waffle maker doesn’t get used very often and actually “lives” in the garage… The kid and I got the message and made waffles for breakfast on Father’s Day.

I made a simple berry sauce to go with the waffles. I put a tablespoon of water in a pan and added frozen, organic berries (strawberries, blackberries, raspberries, & blueberries) and a little sugar. I cooked the berries over medium heat for about 10 minutes. The sauce was very fruity and slightly tart.

The next day, I had still quite a bit of sauce leftover and the guys preferred a little syrup with their leftover waffles. I remembered a “cottage cheese pancake” recipe I made many, many years ago and decided to make some to eat with the berry sauce. Since the berry sauce is pretty high in carbs, I decided that I wanted some “pancakes” with more protein.

Cottage Cheese Pancakes
  • 1 cup cottage cheese
  • 2 eggs
  • 1/4 cup flour
  • A few stevia drops
  1. Mix all ingredients.
  2. Put in the fridge and let rest for at least 1 hour.
  3. Heat a pan and spray with a little oil
  4. Pour pancake mixture into pan and cook on one side until bubbles form. [It is very important to not turn the pancakes too early or they’ll fall apart.]
  5. Turn pancakes over and cook on the other side.
Servings: 2 (2 pancakes each)
Prep Time: Approximately 1 hour (including resting time)

By themselves, the pancakes look and taste more like a sweet omelet, but with the berry sauce, they become more like “real pancakes.”  Since I normally prefer savory breakfasts, it’s not something I eat often, but it’s a nice change of things once in a while. And it’s nice to have a sweet breakfast option with quite of bit of protein.

Questions: What’s the last “forgotten” recipe/dish you’ve made? What’s a “forgotten” dish you want to make again soon? What’s your favorite summertime fun? We have been enjoying the pool and all the summer produce at the Farmers’ Market.

Be well,