I found this recipe somewhere on the web, then altered it for our tastes. All the boys love it and rated it almost as high as Daddy’s (and he packs HIS cakes with chocolate chips!) I called them “German Pancakes” the first time I made them, as we had suffered through 3-4 really nasty gluten free recipes previous to this one, and saying GF was a surefire way to get the boys to pre-judge the latest attempt. Why German? Because I was starting to say gluten…and caught myself with german. yeah. that’s the ticket! ummm….german. pancakes. yeah.
Even if you aren’t eating gluten-free, this is a great recipe. They are thin, almost crepe-like. The cottage cheese makes them super-creamy (and with the blenders help there is not one tell-tale white chunk!) besides adding lots of calcium to the protein that all those fresh eggs brought to the party (long live Alton Brown.) Sorry no photo-they gobbled ’em up as fast as I could make them…
Brenda’s German Pancakes
In a blender mix up–
1 cup cottage cheese
1/2 cup GF baking flour mix (I use Bobs Red Mill)
5 T. melted butter
splash of vanilla (a hearty splash!)
a shake of cinnamon (use your wrist, be generous with it)
and 1/4 cup of sugar, honey, sweetener-whatever you like (we use liquid Splenda)
Heat your griddle to 400 (or your pan to med-high) Grease well. Drop 1/4 cup of batter for each pancake, waiting to turn until after the bubbles pop and they look kind of “holey”. The edges should be kind of dry before you flip. Serve with butter and syrup.
It’s our favorite GF recipe yet, enjoy!
Edited to add-if you don’t need these to be GF, I am going to guess that you can just substitute regular baking mix (like Bisquick) for the Bobs Red Mill, above.