These pancakes are given a protein boost thanks to the addition of cottage cheese. They come served with a fresh tomato and basil salad, but if you prefer something warmer, the Home-made Baked Beans (see page 60) go particularly well with them. Serve 1 or 2 pancakes per person, depending on appetite.
SERVES 2–4 PREPARATION 20 minutes COOKING 12 minutes
30g/1oz/¼cup plain/all-purpose wholemeal flour
15g/½oz/1 tbsp unsalted butter, softened, or coconut oil, melted, plus extra for frying
70g/2½oz/heaped ¼ cup cottage cheese
2 eggs
2 tbsp semi-skimmed milk
40g/½oz/scant ½ cup strong Cheddar cheese, grated
½ tsp fresh lemon juice
4 vine-ripened tomatoes, sliced
1 small handful basil leaves
salt and freshly ground black pepper
1 Sift the flour (adding any bran left in the sieve) into a blender. Add the butter, cottage cheese, eggs and milk and whizz to make a batter. Season and leave to rest for 15 minutes.
2 Melt a little butter in a heavy-based frying pan over a medium heat. Pour a quarter of the batter into the pan and swirl the pan until the batter coats the base.
3 Cook the pancake for about 2 minutes, then sprinkle a quarter of the Cheddar over one side. Fold the pancake in half and cook for another minute. Remove from the pan and keep warm while you cook the 3 remaining pancakes, adding more butter in between.
4 Squeeze the lemon juice over the tomatoes, season and top with the basil leaves. Serve the pancakes straightaway with the tomato salad.
Cheese provides valuable calcium, which maintains healthy bones and teeth. The mineral is also required for nerve and muscle function. However, dairy produce can be high in saturated fat, so using low-fat versions such as cottage cheese is a good idea.
Food Facts per Portion
Calories 189kcal • Total Carbs 6.6g • total sugar 2.4g • added sugar 0g