Pancakes were always a special treat growing up. Sunday morning would roll around and i’d bust out a pan and a huge bowl to whip up pancakes from scratch. I’d get all the toppings organised on the dining table, squeeze the lemon juice, cut up the strawberries, spend a good 5 minutes searching for the maple syrup and then opting for the golden syrup (a sin in pancake world, I know).
Unfortunately, I eventually grew up. I got a job that meant early Sunday morning starts. If I wasn’t working, I was attempting to squeeze in a few extra minutes of study or an early morning walk. And so the end of an era, Sunday Pancakes phased out. Bummer.
I’ve had a go at making some healthified pancakes a handful of times, but they never quite had the right texture. Too dry, too wet, mushy, fell apart, or just quite simply didn’t taste right. It wasn’t until a friend from the land of poms, aka London town, came and stayed with me for a few days and shared this awesome recipe for pancakes that requires 3 basic and nutritious ingredients: oats, cottage cheese, eggs. Wam Bam thank you mam. I’ve changed the recipe slightly but these pancakes seriously rock, they are perfect every single time. I made these cottage cheese pancakes recently for my boyfriend, and I swear, no word of a lie, he dubbed them the Second best pancakes he’s ever had. Second because a cafe that goes by the name Penta has some orange blossom pancakes that are pretty tough to beat.