I try really hard not to throw around words like “best ever” too often. I mean, there is always something better right? That said, I am completely and totally in love with these pancakes. I think they definitely deserve the title “best ever”. The fact that “best ever” is also sharing the limelight with gluten-free is nothing short of incredible. These are light, fluffy, swoon-worthy pancakes. They texture is almost a cross between pancakes and a soufflé. So, so good.
They’re also a breeze to throw together and they gave me yet another reason to love my Vitamix!
Mmmmmm. A perfectly delicious excuse for butter and maple syrup. And really, isn’t that the whole reason to eat pancakes anyway? Wait….is that just me? Enjoy these pancakes, my friends!
- 1 cup sour cream
- 1 cup cottage cheese
- ¾ cup gluten-free flour blend (or all-purpose flour)
- 1 tablespoon agave (or honey)
- ¾ teaspoon kosher salt
- 2 teaspoons vanilla extract
- 4 eggs, separated
- maple syrup
- Place the sour cream, cottage cheese, flour, agave, salt, vanilla extract, and egg yolks in a blender.
- Pulse several times, scrape down the sides of the blender if needed, pulse again.
- In a large bowl, whisk the egg whites (vigorously) until foamy. The original recipe states until stiff peaks form. I just did it until my arm gave out...still worked well for me!
- Pour the blender contents into the bowl with the egg whites. Quickly and gently fold the egg whites into the pancake batter.
- Cook pancakes on buttered griddle over medium low heat, flipping once.
- Serve with butter and maple syrup.
adapted from Katharine McClinton’s Foursome Pancakes – The Essential New York Times Cookbook