Melt-in-your-mouth cakes

Variety is the spice of life, or so they say. Whether or not this aphorism holds true in the kitchen is a matter that remains up for debate. Nonetheless we played by that rule when we planned and prepared our pancake brunch this past Sunday.

Earlier, I wrote about about our favorite buttermilk pancake recipe, from the Joy of Cooking. That recipe is so pancake-flippin' good (couldn't resist the pun, sorry) that it's hard to even consider deviating from the standard. But last Sunday morning, my eyes wandered to our Moosewood Restaurant Cooks at Home cookbook that has been gathering dust at the bottom of our shelf, and I thought I'd see what they had to offer in terms of pancake ideas.

Considering the 2 bushels worth of apples that we had (and still have) sitting on our kitchen floor, and then the nearly past due container of cottage cheese that was becoming dangerously close to growing a green mold on its surface, I thought that the cottage cheese apple pancake recipe seemed appropriate.

As it turns out, venturing into the great unknown of the pancake world was a really good thing. These pancakes were delicious. And perhaps I already ruined the punchline with my "melt in your mouth cakes" title, but really, these pancakes do melt in your mouth. I think that this has to do with the fact that there is very little flour in the recipe, and the batter consists mainly of egg and cottage cheese. At the same time, they're not very heavy because, again, they are made mainly of egg and cottage cheese.

Don't get me wrong. I'll definitely return to my buttermilk pancake recipe. But I will also try this one again too. Guess maybe there is something to the adage: variety can add some spice.

Cottage cheese apple pancakes, adapted from Moosewood cooks at home

Note: This recipe only makes enough pancakes for 2 people. I might consider doubling this recipe next time around. I suggest you do the same if you're planning to feed 2 or more hungry people.

1-2 apples, grated
1/2 cup low fat cottage cheese
2 large eggs
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
(Note: You could probably experiment with the spices in this recipe, ginger might be good)
1 tablespoon maple syrup
1/4 teaspoon salt
1/4 cup unbleached white flour
1 teaspoon baking powder

1 tablespoon butter

Peel, core, and grate the apples into a mixing bowl. Mix in the cottage cheese, eggs, spices, maple syrup, and salt. Sprinkle in the flour and sifted baking powder and stir well.

Butter a heavy griddle or nonstick skillet and place on medium heat. Scoop 1/4 cup of batter onto hot skillet to make each pancake. When bubbles form on the tops and the bottoms are browned, flip pancakes over and brown them on other side.

Serve immediately topped with your favorite jam or syrup and enjoy the melt in your mouth not in your hand sensation.