Cottage Cheese Pancakes with Poached Rhubarb
Prepare yourself because Cottage Cheese Pancakes are about to become your next obsession. They are seriously, seriously good with a lovely crispness to the outside and a light and fluffy interior. Coupled here with poached rhubarb and yoghurt, they are wonderful for breakfast, brunch, or even dessert.
How long will it take?
20 minutes
What’s the serving size?
Serves 4
What do I need?
For the Poached Rhubarb
- 500 g rhubarb, cut into 5-centimetre-long pieces
- 2 tbsp water
- Zest and juice of 1 orange
- 100 g caster sugar
For the Pancakes
- 200 g cottage cheese
- 2 eggs
- ½ tsp vanilla extract
- 1 tbsp sugar
- ½ tbsp baking powder
- 65 g plain flour
- 1 ½ tbsp canola oil
- Vanilla yoghurt, to serve
How do I make it?
- Prepare rhubarb first, by adding to a saucepan with water, zest and juice. Bring to the boil, then reduce heat and simmer for 10 minutes, or until the rhubarb is cooked but still holding its shape. Set aside.
- To make the pancakes, add cottage cheese, eggs, and vanilla to a bowl and mix well. Add sugar, baking powder and flour and mix to combine.
- Heat a frying pan over medium heat. Add canola oil and working in batches, spoon mixture into the pan to create pancakes. Cook for 2 minutes, then flip and cook until both sides are golden brown.
- To serve, arrange pancakes on plate, top with yoghurt, and poached rhubarb.
