Saturday mornings are bliss, aren’t they? We get up late. My husband and son work together to make pancakes while I catch up on my blog reading and Pinterest. I know. I’m super lucky! It gets better. The pancakes are amazing, and every week the recipe rotates: blueberry, cottage cheese, banana nut, or apple pancakes in the fall.
Some days we have lots of family and friends join us for the now famous pancake breakfasts we have. If our peeps are coming we make spicy eggs, and pull out champagne for some mimosas. So fun. The entire table gets filled to maximum capacity for quite a few breakfasts every year. Here’s a recent pic from my Instagram (stay tuned because the room is getting a fix up with some new pieces and Uma Stewart fabrics soon!).
But other days it’s just the three of us for breakfast, and that is equally nice. I still try to make the table look decent. Right now black-eyed susans are growing wild in our front border. I am frequently inspired to head outside with the snippers to pick a few. I’ll often snip at the unplanned Japanese maple tree growing onto our patio steps too.
I’m all for dressed up and ornate as you probably know by now! But these simple breakfasts for three call for a simple table. As it turns out, we don’t need much.
Once we’re done eating we might put on some music, dance (at least Aadi and I will), and read the news or a book. This week Michael had me listen to a new album he downloaded by Christine and the Queens. I loved it, and he knew I would. How about you? Do you have a pancake routine?!
Here’s a recipe for my favorite pancakes. I love it for the low fuss days because the cottage cheese makes it filling and more protein heavy! No side dish needed.
Cottage Cheese Pancakes
Adapted from The Joy of Cooking
1 1/3 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup milk
1 cup cottage cheese
3 tablespoons butter, melted
2 large egg yolks
1 teaspoon vanilla
1/3 cups finely chopped pecans
1/3 cup dried currants, plumped
2 large egg whites
Pure maple syrup or honey, or plain yogurt (optional, for serving. I like them with just some butter because the currants are sweet enough.)
Lightly butter, oil, or spray your griddle.
Whisk flour, sugar, baking powder, baking soda, cinnamon and salt together in a large bowl. In a separate bowl, whisk together the milk, cottage cheese, butter, egg yolks and vanilla.
Pour the wet ingredients over the dry ingredients and gently whisk them together, mixing just until combined. Stir in the pecans and currants.
Beat the two egg whites until they are stiff but not dry and fold them into the batter.
The batter will be thick and bubbly. Spoon 1/3 cup batter onto the griddle for each pancake, nudging the batter into rounds. These are thick and might take a little longer to cook than most other pancakes. Cook until the top of each pancake is starting to dry around the edges – you will get a few bubbles here and there – then turn and cook until the underside is lightly browned. These will keep in a 200 degrees F oven while you finish making the rest, but they are best served ASAP!