Persian Stacked Cottage Cheese Pancakes with Chantilly Cream
Serves 2-4
Pancake Preparation
2 cups pancake batter (I use Arrowhead Organic Sprouted Grain Pancake and Waffle Mix)
1 cup oats flour, blended in the food processor to be smooth (flour like consistency)
1 whole egg (or 2 egg whites)
½ cup sugar (I use a mix of stevia and coconut sugar)
2 teaspoons vanilla
¼ teaspoon cardamon
1 teaspoon cinnamon
1 package cottage cheese (16 oz 1% milkfat small curd)
1 16 oz carton of buttermilk (or 2¼ cups)
½ cup vegetable oil
Mix all dry ingredients in a bowl. Separately mix the egg, vanilla, cottage cheese, vegetable oil, and buttermilk. Add wet ingredients to dry and mix until batter is well incorporated. Consistency shouldn’t be too hard and shouldn’t be runny. Spray a flat griddle with pam non-stick cooking spray (or you can use a large frying pan), and turn heat to medium-high. Fill about ¾ cup with the batter and pour on griddle. Cook until the side laying flat on the griddle is medium brown then flip. Be careful when flipping to not drop or tear it. I would recommend making sure you have the full pancake on the spatula before turning. Once cooked on each side remove from heat and set aside for assembly. You can freeze this as well by placing them in wax paper and storing in plastic baggies (but do this once cooled).
Chantilly Cream
1 cup heavy whipping cream
2 tablespoons sugar (I use a mix of stevia and coconut sugar)
1 teaspoon vanilla extract
Combine ingredients using an electric mixer on low speed for 2 mins. Gradually increase speed to medium-high and beat until cream holds peaks. Store in refrigerator until ready to serve.
Assembly
½ cup store bough hot fudge
½ cup raspberries
½ cup blueberries
½ cup sliced strawberries
sprinkle of confectioners sugar
To assemble put 1 pancake layer down. Top with blueberries. Top with chantilly cream. Top with second layer of pancake. Top with strawberry slices. Top with chantilly cream. Top with third layer of pancake. Top with chantilly cream. Top with raspberries. Drizzle with hot fudge and sprinkle with some confectioners sugar. Serve and enjoy.