Apple, Walnut & Cottage Cheese Pancakes

These pancakes are a nod to the classic flavours of Swiss bircher muesli - oats, apples, nuts and dairy. The recipe is flexible with ingredients that can be easily changed. Feel free to substitute the raisins and walnuts for whatever dried fruit and nuts you have to hand. Dried sour cherries and almonds plucked out of a fancy trail mix also work well. I prefer the tartness of a Granny Smith apple, but whatever apple (or pear) you have, grate it and give it go. 

Yield

8 pancakes 

Ingredients list

1 cup (115g) quick oats

1 cup (245g)  cottage cheese

2 eggs

1 medium granny smith apple, grated, no need to peel 

½ cup (90g) raisins 

¼ cup (30g)  chopped walnuts

1 teaspoon baking powder

Squeeze of lemon juice

Olive oil spray, or cooking spray of your choice.

Method 

Combine everything apart from the olive oil spray to form a thick paste like batter. 

Divide batter into approximately 8 portions. ¼ cup (about 70g) per portion. 

Heat a non stick frying pan over a medium heat, and give it a light spray of oil. Pat down the batter with the back of a spoon to form a pancake. Listen for a sizzle when the batter hits the pan. 

Cook until a dark golden crust forms, about 2-3 minutes. You won’t see bubbles forming like a traditional pancake batter. Then with a bendy spatula flip with confidence. Give them another 2-3 minutes, they’re done when they are firm with a little bit of give. 

I like to give my pan a quick wipe out with kitchen paper between batches and apply a fresh spritz of oil. 

Tip

A quick berry compote aka “van jam” makes a great topping for the pancakes.