Categories: Breakfast, Pancakes

Ingredients

• 1 1/2 cups all-purpose flour
• 1/4 cup packed light brown sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup cottage cheese (you can use low-fat)
• 1 cup milk
• 2 large eggs
• 3 tablespoons unsalted butter, melted
• 1/2 teaspoon vanilla extract
• Cranberry Honey
• 2/3 cup fresh cranberries
• 1 cup honey
• 1/4 cup fresh orange juice

Directions

1. Make the Cranberry Honey: combine the cranberries, ¾ cup honey, and orange juice in a saucepan; bring to a boil; lower the heat, and simmer, uncovered, for 20 minutes; the berries will pop and soften, coloring and flavoring the honey.

2. Add in the remaining ¼ cup honey and simmer another 5 minutes; strain the honey into a jar (discard the cranberries), cool, cover, and store in the refrigerator until ready to use; will keep for up to 2 weeks.

3. When ready to serve?warm the honey by placing the open jar in a microwave oven and heating for a minute or so.

4. Make the pancakes: in a bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt.

5. In another bowl, whisk together the cottage cheese, milk, eggs, melted butter, and vanilla; blend well.

6. Pour the wet ingredients over the dry ingredients and mix with the whisk, stopping when everything is just combined.

7. The batter will be thick and may be a bit lumpy.

8. Lightly butter, oil, or spray your griddle or skillet; preheat over medium heat.

9. Spoon ¼ cup batter onto griddle for each pancake, allowing space for spreading, and use a spatula or back of your spoon to lightly press the batter into rounds.

10. When the undersides of the pancakes are golden and the tops are speckled with bubbles that pop and stay open, flip the pancakes with a wide spatula and cook until the other sides are light brown.

11. Serve immediately, or keep the finished pancakes in a preheated 200° oven while you cook the rest of the batch.

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