Ingredients:
1 1/2 tablespoons butter
1 1/2 cups peeled pitted and sliced peaches
1 cup quartered figs, preferably black mission
1/2 cup maple syrup
1 cup cottage cheese
2 cups flour
1/4 cup sugar
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 1/2 cups buttermilk
1 1/2 tablespoons butter, melted
1 tablespoon grated lemons, zest of
nonstick cooking spray
Directions:
To make the syrup; in a 10 inch skillet over medium heat, melt the butter, add the peaches and figs and cook for about 2 minutes, stirring constantly, until the mixture comes to a simmer.
Add the maple syrup and bring to a boil, and cook for 2 minutes more (this syrup can be made well in advance and rewarmed just before serving).
Preheat oven to 250*F.
Place a sieve over a bowl, add the cottage cheese to the sieve and drain off the excess liquid.
In a mixing bowl, combine the dry pancake ingredients.
In a separate bowl, whisk together the eggs, buttermilk, drained cottage cheese, butter and lemon zest.
Fold in the flour mixture.
Spray a griddle or large skillet with the cooking spray and heat it over medium heat.
Spoon a heaping TBS of the batter onto the griddle for each pancake.
Cook until golden brown, about 2 minutes, then turn over and cook for about 1 minute longer.
Keep the pancakes warm in the oven until ready to serve.
Serve with the syrup.
Servings: 6
Time preparation: 15 min.
Time total: 18 min.