Love and Pancakes

Twenty one years ago, a Tall Boy and a Short Girl went on a date. The date was somewhat overdue, because they had met several times before, but the SG had other suitors and the TB was busy with work (do some things never change?).

So they went to dinner and drank way too much wine. Feeling very brave, TB asked SG to go skiing with him the next weekend and he didn't mean a day trip. "Here's my credit card number," said TB. "Do you mind making the plans?" Again, some things never change.

After much research (pre-internet) and discussion with girlfriends (one room, two beds? two rooms? one bed?), SG booked a room at the newly opened Inn at Round Barn Farm  in Waitsfield, Vermont.

You may use your imagination at this time. A cozy Vermont B & B, a snowy night, two twenty-somethings away from home.

 Oh stop it. What would you do?

At breakfast the next morning, TB and SG were greeted with the most delicious pancakes they had ever tasted. Thin, eggy and rich, they were served with a sweet raspberry sauce and real Vermont maple syrup. When asked about the recipe, Ann Marie was happy to share it.
The secret ingredient? Cottage cheese! Who knew you could make such delicious pancakes with cottage cheese, the stuff of diet plate specials?
That breakfast was the perfect beginning to a full day of skiing at Sugarbush. And the start of something bigger too.

Fast forward to one year later. TB and SG have arrived at the Inn at Round Barn Farm for a third visit. TB proposes marriage to SG in a room filled with roses and balloons. She happily accepts. Pancakes are served the next morning and all is right in the world.



Many, many batches of pancakes later, TB* has tweaked the recipe, making it a popular, healthy breakfast full of protein and calcium. They are served, with a side of happy memories, most Sundays at our house. And plenty of maple syrup.

Cottage Cheese Pancakes

1 3/4 cups all purpose flour

4 large eggs

1 1/2 cups low fat cottage cheese (1% milkfat)

2 Tbsps. butter, melted

1/2 to 1 cup low fat or skim milk

 Mix flour, eggs, and cottage cheese in a food processor until well blended. Add melted butter and blend again. Add 1/2 cup of the milk and process.  Continue adding milk, until the batter is smooth, with small air bubbles.
Heat an electric or stovetop griddle until a drop of water sizzles on the surface.
You can now make your pancakes any size you'd like. Flip them when bubbles appear on the top. Continue to cook until lightly browned.
Don't forget the real maple syrup. Preferably from Vermont or Maine.

*In case you haven't guessed, that's Bob. He's quite tall by any standards but especially compared to me.