Cottage Cheese and Buttermilk Pancakes With Peach Fig Syrup

Name: Cottage Cheese and Buttermilk Pancakes With Peach Fig Syrup
Prep time: 15 min
Cook time: 3 min
Total time: 18 min
Yield: 6 serving(s)
Ingredients: 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

Submitted by MarieRynr

"These light and airy pancakes have a rich flavour and a creamy texture. You could serve them with a variety of season fruits, but the peach fig syrup is to die for! Cook time is for each pancake, obviously it will take you longer to cook them all!"

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Ready In:: 18mins
Ingredients:: 15
Serves:: 6

ingredients

Peach-Fig Syrup
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
Pancakes
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

directions

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.
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).
Preheat oven to 250*F.
Place a sieve over a bowl, add the cottage cheese to the sieve and drain off the excess liquid.
In a mixing bowl, combine the dry pancake ingredients.
In a separate bowl, whisk together the eggs, buttermilk, drained cottage cheese, butter and lemon zest.
Fold in the flour mixture.
Spray a griddle or large skillet with the cooking spray and heat it over medium heat.
Spoon a heaping TBS of the batter onto the griddle for each pancake.
Cook until golden brown, about 2 minutes, then turn over and cook for about 1 minute longer.
Keep the pancakes warm in the oven until ready to serve.
Serve with the syrup.