YOU HAVE TO MAKE THIS RECIPE!!!
In last week's post, I told you about Kevin of A Garden For The House and a lovely Carrot-Ginger-Orange Soup recipe that he had posted on his website. I found his website because I was looking for some info on how to save my amaryllis bulbs and hopefully have them bloom again next year. Fingers crossed anyway :)
As I looked around, I absolutely loved Kevin's blog, great information and lots of inspiration, so I decided to jump on and follow his posts, and I am SO happy that I did. Now, the soup I shared last week was lovely, but his recipe for Cottage Cheese Pancakes with Roasted Strawberries is to die for!!!
The pancakes are a cross between a pancake and a crepe, heavier than a crepe, but still quite light. Roasting the strawberries allows them to retain their shape, and the liquid that is expressed turns into a lovely syrup.
The recipe call for a pound of fresh strawberries, I used a pound and a half , but did not increase the sugar. They were perfectly sweet.
The strawberries are roasted in a very hot oven, 450 degrees for 20 minutes. I lined my pan with foil for less of a clean-up.
For the pancakes, I used fat-free cottage cheese. While my berries were roasting, I made the pancakes and both were finished at the same time.
The pancakes cook quickly and have the loveliest color.
There is no need for butter or any type of syrup. The berries are all you'll need, so all in all quite light, but extremely satisfying.
The pancakes are not at all sweet. They would be great for an evening supper with a mushroom sauce, or, if you like, a chicken and mushroom sauce. Even creamed spinach would make a lovely topping.
You can find a printable recipe for the roasted strawberries HERE, and a printable recipe for the pancakes HERE.
A word of warning...
I thought I would have leftovers for another breakfast or snack...my husband finished them off!!! He left the table with a "PLEASE make these again!"