1 cup lowfat cottage cheese
3 large eggs - separated
3 tbsp butter - melted
1 cup peeled, cored chopped apples
6 tbsp flour
2 tbsp sugar
1/4 tsp salt
1 oil as needed
1 optional ingredients
3 cup applesauce
1 cinnamon sugar
1 apple cider syrup see below
Directions
Combine cottage cheese, egg yolks and butter in large bowl and stir to
blend. Add chopped apples, flour, sugar and salt; stir to combine.
Whisk or beat egg whites in separate bowl until soft peaks form.
Using rubber spatula, gently fold into batter. Batter will be very
stiff.
Heat nonstick griddle or skillet over medium heat until hot
enough to sizzle drop of water. Brush with thin film of oil. Drop
batter onto griddle from 1/4C dry measure and spread batter with back
of cup to make pancakes that are 4 inches in diameter. Cook pancakes
over medium-low heat until bubbles cover surface and bottoms are
lightly browned. Carefully turn and lightly brown other side, about 6
minutes total cooking time.
Sprinkle warm pancakes with cinnamon sugar and serve with warm
applesauce and/or Apple cider syrup.
Apple Cider Syrup 1/2C Sugar, 2Tb Cornstarch, 2C apple cider, 1
cinnamon stick, nutmeg to taste. Combine sugar and cornstarch in
saucepan and stir until well combined. Gradually stir in apple cider
until blended. Add cinnamon sitck and bring to boil over medium-high
heat. Cover and cook over low heat 10 minutes. Remove from heat,
grate a little nutmeg into syrup. Makes about 2 cups.
Both recipes from Ft. Lauderdale Sun Sentinel Feb. 6,
1997 Typed for you by Kim Reese.
Servings: 12 pancakes
Apple-Cottage Cheese Pancakes Recipe brought to you by Recipe Ideas
Categories: Apple; Breakfast; Cake; Cheese; Fruit
The History of Recipes
It is quite possible to follow the history of transcribed cooking instructions back into antiquity, in fact as far into history as the Egyptians, and possibly even further. Interesting though that is, generally, these early cookbooks were just very basic hieroglyphic or cunieform instructions for preparing meals.
In fact, the most ancient recipe in existence, according to Professor Solomon Katz, is a collection of tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated and blissful. Progressing into Roman times around 25BC a man called Apicius compiled a collection of documents showing how to cook the recipes enjoyed by his fellow Romans. In his publication, he tells us how the roman meals were separated into hors d`oeuvres, entrees and afters, a style of dining still practiced today. Aspicius also tells us how the ancient chefs were skilled in the use of a good variety of aromatic flavours, including a few that are still present in modern kitchens such as basil, mint and parsley. For the centuries that followed, the powerful families of Europe strove to serve up the best banquets, and as a consequence, chefs and their recipes were greatly in demand. However, it wasn`t until the 1800s the formal cooking and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, trying out, and recording the recipes that were being prepared for the better households. The introduction of the TV brought us TV chefs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting us all to access massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Apple Cottage Cheese Pancakes recipe.
