My version of Thanksgiving at breakfast! These are adapted from the Cottage Cheese Pancakes in the Tassajara Bread Book. Part pancake, part blintz, part souffle and all the best parts of pumpkin pie! A great way to use up any canned pumpkin you have leftover.
Don’t panic when you see the batter – it is quite thin and delicate, but will firm up once cooked. I strongly suggest keeping the pancakes small so they are easier to flip; a level 1/3 cup measure works well.
ingredients makes 12 – 16 small pancakes
- 6 eggs
- 1/2 cup flour
- 1-1/3 cup cottage cheese
- 2/3 cup canned pumpkin (not pumpkin pie filling)
- 1 tsp vanilla
- 1 tbsp maple syrup
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 tsp salt (*only use if cottage cheese in unsalted)
- 2 tbsp toasted ground walnuts (optional)
- Heat pancake griddle to 350°F. If using frying pans, set on moderate heat.
- Separate the eggs. Beat the eggs white until stiff peaks form and set aside.
- Beat the egg yolks in a large bowl. Add remaining ingredients and beat until well combined; mixture will not be smooth.
- Gently fold egg whites into egg-cottage cheese-pumpkin mixture.
- Grill or fry in non-stick or lightly buttered pan. Gently flip once edges begin to brown and bubbles are forming on surface.
- Serve immediately with maple syrup and fresh raspberries.