Currants and caraway seeds add just the right balance of sweet and savory tastes to these simple pancakes. Although you can use low-fat cottage cheese in the tastes to these simple pancakes. Although you can use low-fat cottage cheese in the recipe, whole-milk cottage cheese will provide a richer flavor and texture. With Canadian bacon and quick-sauteed watercress, they are perfect for a quick and easy light supper or weekend brunch.
Irish Soda Pancakes:
2 cups all-purpose flour
1¼ cups milk
1 cup small-curd cottage cheese
2 large eggs, at room temperature
3 tablespoons butter, melted
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon baking soda
⅓ cup dried currants
1 teaspoon caraway seeds
Maple syrup or honey, for topping
Bacon and Watercress:
12 slices Canadian bacon
1 bunch watercress, well rinsed
2 tablespoons apple cider vinegar
Prepare the pancakes: Preheat the oven to 200°F. In a food processor fitted with the metal blade, combine all the pancake ingredients except the currants and caraway seeds. Process for 3 to 5 seconds, or until well blended. Add the currants and caraway seeds and process by pulsing once or twice to incorporate them.
Heat a griddle or large heavy skillet over medium-high heat until hot, or until a few drops of water sizzle on the surface. Lightly grease the griddle.
For each pancake pour about ¼ cup batter onto the hot griddle. Cook for about 2 minutes, or until many bubbles appear on the surface and the edges look dry. Before turning the pancakes, lift the edges to check that the undersides are golden brown. Turn the pancakes and cook for 1 to 2 minutes more, or until the undersides are golden brown. Transfer the pancakes to a baking sheet, cover loosely with foil, and keep warm in the oven. Repeat with the remaining batter.
Louise Burbidge
Prepare the bacon and watercress: Add the bacon slices to the hot griddle and cook for about 1 minute on each side, or until lightly browned. Transfer the bacon to a plate. Add the watercress to the hot griddle and sprinkle with the vinegar. Cook, stirring frequently, until the greens begin to wilt. Remove the pan from the heat.
Transfer the pancakes to serving plates and top each serving with syrup or honey. Serve with the bacon and watercress. Serves 4 to 6 (12 to 16 pancakes).