A chef I once met told me that there are two kinds of people in the world: those who wake up in the morning thinking about what they are going to eat that day – and those who don't. You probably don't have to guess which one I am. But you should know that left to my own devices I take things even a step further than that. I spend much of the week daydreaming about what I'll eat on the weekend. Then I go ahead and plan my entire social schedule around such hankerings. (Can I get an amen?)
It's true, the middle of the week often finds me flipping through cookbooks looking for novel brunch dishes with which to entertain myself and others. I found these Cottage Cheese Pancakes a few months ago and quickly incorporated them into my repertoire. Topped with a fresh fruit compote and a dollop of Greek yogurt, they taste a lot like cheese blintzes. But less heavy (and containing less sugar than many stir in their coffee). In short: seriously tasty, folks. And since these pancakes require such basic ingredients – and can be whipped up in a matter of minutes – you don't even have to plan all week for them. But you'll probably want to.
Cottage Cheese Pancakes
Adapted from The Whole Foods Market Cookbook
Serves 2
2 eggs, beaten
1/4 cup cottage cheese
1/4 cup all-purpose flour
2 tablespoons sugar
1 tablespoon butter
1. In a bowl, mix together egg, cottage cheese, flour and sugar.
2. Heat a non-stick pan over medium heat and melt butter.
3. When butter sizzles, drop batter by spoonfuls into pan. Cook on both sides until lightly browned.
Strawberry Compote
Serves 2
2 handfuls of strawberries, hulled and sliced
pinch of sugar
fresh mint leaves, torn
1. Place strawberries in a saucepan, add sugar and cover with water.
2. Heat over medium heat until the sauce reduces and thickens.
3. Serve garnished with mint.
