When we lived in California, we’d occasionally drive to the Lark Creek Inn in Marin for a decadent breakfast, back when they still used many of Chef Bradley Ogden’s recipes, but after he’d moved on to Vegas. At some point, my husband bought Ogden’s Breakfast, Lunch, & Dinner cookbook (from 1991!), and we started enjoying a few of his delicious breakfast recipes at home. Apple Cottage Cheese Hotcakes have stood the test of time at our house, and we usually serve them with homemade apple butter. Today I realized I’m all out of apple butter (good thing we just picked 10 pounds of apples yesterday), so we enjoyed them with yummy pear butter instead.
(Yield: 1 dozen pancakes)
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons sugar
- 1 egg, separated
- 3/4 cup milk
- 1/2 cup large curd cottage cheese
- 2 tablespoons melted butter
- Grated zest of one lemon
- 3/4 – 1 cup peeled and grated tart apple
- In a large mixing bowl, whisk together the dry ingredients.
- In a medium bowl, combine the egg yolk, milk, cottage cheese, butter, and lemon zest.
- Make a well in the dry ingredients and pour in the milk mixture, stirring until the dry ingredients are just moistened.
- In a small, dry, clean bowl beat the egg white with an electric mixer until soft peaks form. Gently fold the egg white and the grated apple into the batter until just a few traces of the egg white are still visible. Be careful not to over mix.
- Grease a griddle or large nonstick pan on moderate heat. Use a 1/4 cup of batter for each hotcake and pour onto the hot griddle. Cook the hotcakes on the first side until they are puffed and full of bubbles, looking dry at the edges, then turn and cook for one or two more minutes.
- Serve with apple or pear butter, or maple syrup.