High Protein Cottage Cheese Pancakes with Warm Raspberry Compote

Thick high protein pancakes with visible cottage cheese curds and lemon zest, served with cold sour cream and warm raspberry compote.

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Prep Time 12

Cook Time 20

Total Time 32

Servings: 4 people

Calories: 412

For the pancakes

1 and 1/2 cups full fat small curd cottage cheese, at room temperature, well drained

3 large eggs, at room temperature

1/2 cup all purpose flour, spooned and leveled

2 tablespoons granulated sugar

1 teaspoon baking powder

1/2 teaspoon fine sea salt

Finely grated zest of 1 lemon, about 2 teaspoons

1 teaspoon pure vanilla extract

For cooking

2 tablespoons unsalted butter, added in stages

For the warm raspberry compote

2 cups fresh or frozen raspberries

3 tablespoons granulated sugar

1 tablespoon fresh lemon juice

1 teaspoon cornstarch, whisked with 1 tablespoon cold water

For serving

3/4 cup full fat sour cream, at room temperature

2 tablespoons powdered sugar, for dusting

Drain the cottage cheese in a fine mesh sieve for 5 minutes without pressing, then pour off the liquid.

Whisk the eggs 30 seconds, then fold in the drained curds with a spatula in about 10 strokes so they stay whole.

Grate the lemon zest over the bowl, then fold in the whisked flour, sugar, baking powder, salt, and vanilla in no more than 10 strokes.

Simmer the raspberries, sugar, and lemon juice 4 minutes, whisk in the cornstarch slurry, cook 1 minute, and cool to warm.

Heat the skillet over medium low for 3 minutes and add butter.

Scoop thick mounds and flatten to two and a half inch rounds about half an inch deep.

Cook 3 to 4 minutes until the edges are completely firm, flip carefully, and cook 2 to 3 minutes more.

Stack, dust powdered sugar from a height through a fine sieve, spoon cold sour cream on top, and pour the warm compote over.