Cottage Cheese And Buttermilk Pancakes With Peach Fig Syrup

Total Time: 18 mins Preparation Time: 15 mins Cook Time: 3 mins

Ingredients

• Servings: 6
• 1 1/2 tablespoons butter
• 1 1/2 cups peeled pitted and sliced peaches
• 1 cup quartered fig, preferably black mission
• 1/2 cup maple syrup
• 1 cup cottage cheese
• 2 cups flour
• 1/4 cup sugar
• 1/2 teaspoon baking soda
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 eggs
• 1 1/2 cups buttermilk
• 1 1/2 tablespoons butter, melted
• 1 tablespoon grated lemon, zest of
• nonstick cooking spray

Recipe

• 1 to make the syrup; in a 10 inch skillet over medium heat, melt the butter, add the peaches and figs and cook for about 2 minutes, stirring constantly, until the mixture comes to a simmer.
• 2 add the maple syrup and bring to a boil, and cook for 2 minutes more (this syrup can be made well in advance and rewarmed just before serving).
• 3 preheat oven to 250*f.
• 4 place a sieve over a bowl, add the cottage cheese to the sieve and drain off the excess liquid.
• 5 in a mixing bowl, combine the dry pancake ingredients.
• 6 in a separate bowl, whisk together the eggs, buttermilk, drained cottage cheese, butter and lemon zest.
• 7 fold in the flour mixture.
• 8 spray a griddle or large skillet with the cooking spray and heat it over medium heat.
• 9 spoon a heaping tbs of the batter onto the griddle for each pancake.
• 10 cook until golden brown, about 2 minutes, then turn over and cook for about 1 minute longer.
• 11 keep the pancakes warm in the oven until ready to serve.
• 12 serve with the syrup.