Sunday, September 27, 2009

Apple Blintz Pancakes

I love pancakes. I love all kinds of pancakes, and when I saw this recipe in Real Simple magazine, I knew Don and I would like it. The cottage cheese adds some protein and cuts the carbs a bit, and since the only sugar is the little bit added to the apples, it's not as sweet as if we'd had syrup on our pancakes. The original recipe in Real Simple called for applesauce; I wanted to use some of the apples we got in our organic produce distributions. The filling is simple: dice up a couple apples (don't worry about the peel - I never peel apples in any recipes), and sauté them in a tablespoon of butter and a tablespoon of brown sugar (I used Splenda Brown Sugar Blend) until they're softened but not mushy.

Next, make the pancakes:

1 cup pancake mix (I used Trader Joe's multigrain baking mix, but any pancake mix will do)
* 1 egg
* 1/4 cup cottage cheese
* 1 cup whole milk
* 1 tablespoon vegetable oil
* 3/4 cup sour cream

Place the pancake mix in a large bowl. In another bowl, whisk together the egg, cottage cheese, milk, oil, and ¼ cup of the sour cream. Stir the wet ingredients into the pancake mix and whisk just to combine. Let the batter rest according to the pancake-mix label directions (or for 5 minutes if you make your own mix). Place a nonstick griddle or skillet coated with oil, butter, or cooking spray over medium-high heat. Spoon or pour about 1/3 cup of batter for each pancake onto the griddle. Turn when bubbles rise to the surface and the edges look cooked. Repeat with the remaining batter. Before serving, spoon some of the apples onto one half of each pancake; fold in half and top with some of the remaining sour cream.


Katy ~ said...

I haven't had apple blitzes in a million years (ok, that's an exaggeration, but not by much, grins). I am definitely going to have to do apple blintzes as we do love our special Sunday breakfasts!

Anonymous said...

I have to make this for breakfast tomorrow if I can make it gluten free.