These delicious crepe-like pancakes are thin and delicate with added texture from cottage cheese. Although they are made with gluten-free flour (our test kitchen recommends Cup4Cup brand), the flavor and texture is so similar to a regular pancake that you would never guess they’re gluten free. If you’re not avoiding gluten, you can substitute an equal amount of all-purpose flour with good results. You could serve these pancakes the usual way—with butter maple syrup—but if peaches are in season, slice them up and sweeten them with a little maple syrup for the most delicious two-ingredient pancake topper ever. Although a dollop of whipped cream is never a bad idea either. These Peaches-and-Cream pancakes are sure to impress your brunch crowd. Serve them up for the kids in the morning for breakfast, or save them for a special brunch when everyone can sit down together and enjoy great food and even better company.
2 fresh peaches (about 2/3 lb.)
1/4 cup pure maple syrup
4 large eggs
1 tablespoon granulated sugar
1/2 teaspoon vanilla extract
1/2 cup gluten-free flour
1/2 cup cottage cheese
1 tablespoon salted butter
Sweetened whipped cream
How to Make It
Gently rub peaches under running water to remove the fuzz. Thinly slice peaches, and cut in half. Toss together peach slices and maple syrup in a medium bowl.
Whisk together eggs, sugar, and vanilla in a medium bowl until combined. Whisk in flour until smooth. Add cottage cheese, and stir to combine.
Heat a 9-inch nonstick skillet over medium-high. Add 1/2 teaspoon of the butter to skillet. Spoon 1/3 cup of pancake batter into melted butter in skillet, swirling to evenly distribute batter in a thin layer. Cook until the batter begins to firm up, about 1 minute. Flip pancake, and cook until firm, about 1 more minute. Transfer to a baking sheet, and keep warm in a 200°F oven. Repeat with remaining butter and batter.
To serve, layer 3 pancakes with peach-maple syrup. Then top them with whipped cream and more peaches.