The one thing that I can’t make is…time.
I can find it, but I can’t make it.
Also, I’m still working on my whole roast duck. I mean, not right now. I’m at work. But, in general. Duck breast I got down.
10 Likes
I am with you on the pancakes. I have relinquished that weekend breakfast to my husband and he is great at it. He does them in a cast iron pan and he is patient and doesn’t get as hot and annoyed as I do standing over the stove. They cook evenly and come out great while I get to sit at the table and wait for them to be ready. I was happy to hand that over to him. I love dutch babies and will make those gladly.
7 Likes
Same, girl. Same.
2 Likes
The 3-ingredient cottage cheese oatmeal pancakes you link to above were successful for me. Thank you!
The thickness of the batter makes a difference. Easier to work with than other pancakes I have tried making. Also I appreciate the protein the cottage cheese adds.
My husband gave the side-eye to these before he realized the batter is blended smooth. No chunks of oatmeal or cottage cheese, LOL. We thought the result was similar to a buttermilk pancake.
You have given me my gateway pancake. 
P.S. The recipe as written would need to be doubled for 2 adult-sized portions, in my experience. Also added 1/2 teaspoon baking powder for fluffiness, as one of the recipe reviewers recommended.
6 Likes
I made those as well recently. I thought they were not offensive, but bland…. but maybe as a carb-sub, they hit the spot? ETA: not meaning to disparage anyone who liked them!
2 Likes
I can see that. We had last-of-season fruit to use along with them, so that gave the pancakes a flavor boost for sure.
I also tasted the cottage cheese on its own (Daisy brand) which I thought surprisingly flavorful. I don’t have a basis for comparison with other cottage cheeses (it’s not my thing), but I wonder if the cottage cheese might be a flavor factor?
One thing I’m considering next time is adding 1/4 teaspoon of vanilla extract to the batter, as a recipe reviewer suggested.
And yes, I would try this recipe for carb-reduction purposes. But here my goal was more modest: being less terrible at making pancakes.
2 Likes
I became a cottage cheese person fairly recently, and definitely have my preferences there. It’s wild how different it is from brand to brand. (FWIW I’m obsessed with Good Culture brand, and apparently everyone else is as well, because nobody can keep it in stock around here.)
I don’t find making regular pancakes challenging at all, but have found a couple killer applications for cottage cheese recently (blended into a frittata mixture, eg) and decided I may as well try this out as well.
2 Likes
I find Good Culture to be a bit too hard. (I buy the low fat version, FWIW; full-fat might be different here.) I really like the WF house brand, 365 or whatever. The texture of the curds reminds me of fresh mozzarella and I often eat it, among other ways, with a bit of olive oil and balsamic.
I love the Good Culture cottage cheese, often NOT on shelves here. I read the label of WF 365 cottage cheese and put it back. I can’t remember now what the ingredient was that put me off.
Looks like it has some agar and locust bean gum, whereas the Good Culture has neither. I’m personally not concerned with either of those but I don’t blame you for not wanting to roll the dice.
1 Like
You may enjoy oat and banana pancakes — my mom used to make them when my dad got fed up of oatmeal. Mash / blend the banana and oats together with a little milk or yogurt, add vanilla or other flavorings and mix-ins of your choice, and cook. Same idea as banana bread, but in pancake form.
My toddler cousin lived next door at the time, and after my mom offered her a pancake once, she would regularly escape her house to join my dad at the breakfast table and ask for them (and whether or not they had been made for my dad on a given day, she was usually eating them by the time her mom came over to collect her 
).
Leavener is not necessary if you’re eating them immediately, but you can add some bp if you want more loft or are storing them.
3 Likes
So glad these worked for you. I do add the splash of vanilla and also a dash of cinnamon to the batter, both boosting the flavor a bit. Mine get dressed at the table with applesauce or (in spring) rhubarb / ginger jam or just butter and maple syrup.
2 Likes
On pancakes: I gravitate to fresh fruit and maple syrup (because I want an excuse to have maple syrup). A local café owner calls her excellent buttermilk pancakes “hippie pancakes” when she adds crunchy granola as a topping, and I have taken to that too.
2 Likes
For another excuse for maple syrup, buttertart mentioned her dad would pour maple syrup on fresh white bread. I’ve been doing it every so often since she mentioned it, on white bread , toast, any other breads when I’m craving maple syrup .
1 Like
Good on ice cream, too. The kids at my school harvest it from trees on our school property and they have a maple ice cream social every year. Great topping. Should have the older kids make actual ice cream from the syrup.
2 Likes
a local growing center does a maple syrup each march. if there’s some clean snow available, the kids pour it over the snow.
I love that. From the dehydrator to the snow. People here are investing in maple with new, fancy dehydrators and such. Bid deal where I live.
So I think I conquered the beast that is brown rice tonight! I decided to try the pasta method, but instead of boiling (which always results in burst kernels for me), I cooked for 30 mins with the water at around 190 degrees, then drained and returned to the hot pan. Covered and let sit for 15 minutes and voila, perfect brown rice with nary a burst kernel in sight.
11 Likes
Bah. Humbug. 
I used the Serious Eats sous vide technique with plenty of agitating along the way
Sometimes it works for me, sometimes not.
Here’s some trouble shooting advice.
4 Likes
I think they look great!
1 Like
