Classic American Breakfast Vary the toppings – serve for brunch with crispy bacon, or as a summer breakfast with fresh raspberries and a sprinkling of icing sugar.
Ingredients 255gm/9oz plain flour Two tsp baking powder One tsp salt Two tbsp caster sugar 250ml/9fl oz milk Two medium eggs, lightly beaten Six tbsp cottage cheese 55gm/2oz unsalted butter, melted To serve chopped pecans maple syrup
Method 1. Beat the eggs into the milk and add the melted butter. 2. Sift the flour with the baking powder, salt and sugar. 3. Make a well in the centre of the flour and pour in the milk. 4. Using a wooden spoon beat the mixture quickly to make a batter. 5. Stir in the cottage cheese. 6. Heat a heavy based frying pan. Grease with butter and pour in the batter to make rounds approximately 8cm/3¾ inch diametre. 7. Cook until bubbles start to appear on the surface, this will take approximately one minute. Flip the pancake over and cook the other side. 8. Continue until you have used up all the batter. 9. Heat the maple syrup in a small pan and add the chopped pecans. 10. Serve the pancakes and pour over the maple syrup.