Gluten Free Cottage Cheese Pancakes
- 2 Cups barley flour
- 2 teaspoons baking powder
- 1.5 Cup milk (Can use low fat)
- 2 eggs (can use egg whites)
- 1 teaspoon pure vanilla extract
- 1.5 Cup large curd cottage cheese (MUST BE LARGE CURD) Can use 2% if you can find in large curd.
- If using 2 fry pans use about 2 tablespoons oil each pan: olive and canola oil (About 25 % olive) in a non stick fry pan.
- Real Maple syrup or a favorite preserve to top!
- Mix flour and baking flour thoroughly. I do it by hand but am careful to mix well. Hand mix in milk, egg and Vanilla.(one at a time) Fold in cottage cheese last.
- Heat oil in cold fry pan /skillet to a high temperature. Add batter with a coffee scoop (or something similar) You should hear the pancake "sizzle."Lower the temp to medium heat and watch for edges to become firm/brown. Turn with spatula to cook the other side. remove from pan on to paper towel to remove excess fat.
barley flour, baking powder, milk, eggs, vanilla, curd, if using, maple syrup
Taken from www.epicurious.com/recipes/member/views/gluten-free-cottage-cheese-pancakes-50084562 (may not work)