Fluffy Buckwheat Cottage Cheese Pancakes with a touch of Thyme

Recipe from What's For Lunch, Honey?   


65g unbleached flour
65g buckwheat flour
225g cottage cheese
4 eggs
Small sprig of thyme, chopped
1/4 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons muscovado sugar
120ml milk
2 tablespoons canola oil

  1. Mix both flours, baking soda, salt, sugar and chopped thyme in a large mixing bowl.
  2. In a separate bowl, whisk together cottage cheese, eggs, milk and oil until smooth.
  3. Add dry ingredients to the cheese-eggs mixture, whisking until everything is incorporated and well mixed.
  4. Brush a non-stick pan with some oil and heat over medium heat. Using a ladle or a quarter measuring cup, drop batter into the hot pan.
  5. Cook for a few minutes until the bottom of the pancake is browned and golden. Flip the pancake and continue to cook until this side is also golden. Adjust the heat accordingly.
  6. Prepare the rest of the batter in the same way.

Serve with maple syrup, or a variety of preserves, jams or jellies like a fig and ginger preserve or a mango strawberry jam.

The pancakes will also taste great with this exquisite Pear Cranberry Chutney Spiced with Star Anise or a tangy homemade lemon curd.

Really decadent would be a serving with some dulce de leche.