Ingredients
for the compote:
- 1 pound strawberries, chopped
- 1 to 2 tablespoons granulated sugar
- zest and juice of 1/2 lemon (reserve other half)
for the pancake:
- 4 tablespoons unsalted butter, divided
- 1 cup whole milk cottage cheese
- 1 cup whole milk
- 2 large eggs
- zest and juice of 1/2 lemon
- 2 teaspoons pure vanilla extract
- 1/4 cup granulated sugar
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- powdered sugar and whipped cream, for serving
Instructions
- Make the compote: Add the strawberries, sugar, and lemon zest and juice to a medium saucepan. Cook over medium-low heat until partially broken down, 10 to 12 minutes (it will thicken as it cools). Remove from the heat.
- Make the pancake: Heat the oven to 425°F. Line a 13x18-inch rimmed baking sheet with parchment paper; coat the parchment and sides of the pan with nonstick cooking spray.
- Melt two tablespoons of the butter in a medium bowl; let cool slightly. Add the cottage cheese, milk, eggs, lemon juice, and vanilla and whisk to combine.
- Add the sugar and lemon zest to a large bowl; rub with your fingertips until fragrant. Whisk in the flour, baking powder, baking soda, and salt. Fold in the milk mixture and stir until just combined.
- Scrape the batter into the prepared baking sheet; smooth with a spatula. Add dollops of the compote and swirl with a paring knife or skewer. Bake until lightly golden brown, 10 to 12 minutes. Remove from the oven; heat the broiler to high.
- Melt the remaining 2 tablespoons of butter in a small bowl. Brush onto the pancake. Broil until browned in spots, about 2 minutes. Dust with powdered sugar, then slice into 12 pieces and serve with whipped cream and compote.
Inspired by Real Simple.