Recipes by Barbara Northwood

Cottage cheese brekkie pancakes

Apr 03 03:04pm

Prep Time	Cook Time	Serves
15 mins	16 mins	20

Ingredients

250g tub cottage cheese
2 eggs, separated
1 / 4 cup milk
1 / 2 cup self-raising flour
1 tblsp finely chopped fresh chives
Salt and pepper, to taste
Cooking oil spray
Extra cottage cheese and tomato, capsicum and black pepperchutney, to serve
Extra chives, to garnish
Bacon spinach topping:
8 bacon rashers, chopped
200g baby spinach leaves
2 roma tomatoes, quartered
1 / 3 cup tomato, capsicum and black pepper chutney

1. To make pancakes, combine cheese, yolks and milk in a bowl. Add flour and chives. Mix. Season with salt and pepper. Beat whites with electric mixer until firm peaks form. Fold into cheese mixture.
2. Heat a large non-stick frying pan over medium heat. Spray with cooking oil. Pour about ½ cup mixture into pan. Cook until bubbles appear. Turn and cook until lightly browned underneath. Remove and cover to keep warm. Repeat to make four pancakes.
3. To make bacon spinach topping, spray a heated frying pan with oil. Add bacon. Cook, stirring, until lightly browned. Transfer to a large bowl. Add spinach, tomatoes and chutney to hot bacon. Toss to combine.
4. Serve pancakes with bacon spinach topping, extra cheese and chutney. Garnish with chives.

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