Cottage Cheese And Buttermilk Pancakes With Peach F

Name: Cottage Cheese And Buttermilk Pancakes With Peach Fig Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
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).
3
Preheat oven to 250*F.
4
Place a sieve over a bowl, add the cottage cheese to the sieve and drain off the excess liquid.
5
In a mixing bowl, combine the dry pancake ingredients.
6
In a separate bowl, whisk together the eggs, buttermilk, drained cottage cheese, butter and lemon zest.
7
Fold in the flour mixture.
8
Spray a griddle or large skillet with the cooking spray and heat it over medium heat.
9
Spoon a heaping TBS of the batter onto the griddle for each pancake.
10
Cook until golden brown, about 2 minutes, then turn over and cook for about 1 minute longer.
11
Keep the pancakes warm in the oven until ready to serve.
12
Serve with the syrup.

1219

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Peach-Fig Syrup, 1 1/2 tablespoons butter, 1 1/2 cups peeled pitted and sliced peaches, 1 cup quartered fig, preferably black mission, and more.

Yes, Cottage Cheese And Buttermilk Pancakes With Peach Fig Syrup falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cottage Cheese And Buttermilk Pancakes With Peach Fig Syrup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions