Rainbow Pancakes with Warm Strawberry Syrup
- 1/2 cup low-fat cottage cheese
- 1/2 cup low-fat milk
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1/2 cup rolled oats
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup Flour Blend (see Make-Ahead Recipe #8, p. 265)
- 1 tablespoon multi-colored sprinkles
- Strawberry syrup (next page)
- Powdered sugar, optional
> In the container of a blender, combine all ingredients except Flour Blend and sprinkles and blend until smooth. Add Flour Blend and pulse a few times until the dry ingredients are fully incorporated. Add the sprinkles and mix lightly with a spoon (do not blend the sprinkles--you want them to remain whole).
> Spray non-stick cooking oil on a griddle or large skillet over medium heat. Test the pan by tossing in a few drops of water; it will sizzle when it's hot enough. The skillet will grow hotter over time, so turn down the heat if the pan starts to smoke.
> Drop small ladles (about 1 tablespoon) of batter onto the skillet in batches, making sure there are some sprinkles in each pancake. Pancakes should be small--about 11/2 inches across in size. When bubbles begin to set around the edges and the skillet-side of each pancake is golden (peek underneath), gently flip them over. Continue to cook 2 to 3 minutes or until the pancake is fully set.
> Serve stacked high, drizzled with a little warm Strawberry Syrup (see recipe below) or dusted with powdered sugar.