Cottage Cheese Pancakes With Cranberry Honey

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 1 1/2 cups all-purpose flour
• 1/4 cup packed light brown sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup cottage cheese (you can use low-fat)
• 1 cup milk
• 2 large eggs
• 3 tablespoons unsalted butter, melted
• 1/2 teaspoon vanilla extract
• 2/3 cup fresh cranberries
• 1 cup honey
• 1/4 cup fresh orange juice

Recipe

• 1 make the cranberry honey: combine the cranberries, ¾ cup honey, and orange juice in a saucepan; bring to a boil; lower the heat, and simmer, uncovered, for 20 minutes; the berries will pop and soften, coloring and flavoring the honey.
• 2 add in the remaining ¼ cup honey and simmer another 5 minutes; strain the honey into a jar (discard the cranberries), cool, cover, and store in the refrigerator until ready to use; will keep for up to 2 weeks.
• 3 when ready to serve—warm the honey by placing the open jar in a microwave oven and heating for a minute or so.
• 4 make the pancakes: in a bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt.
• 5 in another bowl, whisk together the cottage cheese, milk, eggs, melted butter, and vanilla; blend well.
• 6 pour the wet ingredients over the dry ingredients and mix with the whisk, stopping when everything is just combined.
• 7 the batter will be thick and may be a bit lumpy.
• 8 lightly butter, oil, or spray your griddle or skillet; preheat over medium heat.
• 9 spoon ¼ cup batter griddle for each pancake, allowing space for spreading, and use a spatula or back of your spoon to lightly press the batter into rounds.
• 10 when the undersides of the pancakes are golden and the tops are speckled with that pop and stay open, flip the pancakes with a wide spatula and cook until the other sides are light brown.
• 11 serve immediately, or keep the finished pancakes in a preheated 200° oven while you cook the rest of the batch.