Monday, June 09, 2008
Not quite what I wanted
Best Recipes From American Country Inns and Bed & Breakfasts Copyright 2004
1 cup cottage cheese
4 eggs, beaten
4 tablespoons melted butter or margarine
½ cup all-purpose flour
Whisk cottage cheese, eggs, and butter together. Fold in flour. Bake on pancake griddle, using medium-high heat. Serve with Vermont maple syrup and apricot sauce.
Yields 2 to 4 servings.
I've been wanting pancakes but not the carbs. I thought these might satisfy my craving but they weren't as pancake-like as I had hoped. They were more like scrambled eggs or french toast without the bread, if that makes any sense.
I'm probably partially to blame - I only made a quarter of the recipe and I was too lazy to get out my electric griddle. The pan I used wasn't the best choice. I only ended up with one 'cake' and the rest was sort of a blob. I topped the mess with some sugar-free strawberry jam. Wasn't all that bad, actually.
I saw the most bizarre thing ever this weekend. Paula Deen made a brunch sandwich using donuts (Krispy Kreme I think) for the bun and filled it with a burger, fried egg and bacon. She didn't even split the donut and use half as the top bun and half as the bottom - she used a full donut on the top and the bottom! Insanity.
Blast From The Past: Sour Cream-Bran Muffins from June 2006. I want to make these again and see if they're as good as I remember.
Question of the Day: Have you ever stayed at a Bed and Breakfast?