These thin, crêpe-like pancakes are gluten free, but you can swap out the gluten-free flour for an equal amount of all-purpose flour.

This Story Originally Appeared On southernliving.com

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Iain Bagwell

Recipe Summary

active:
20 mins
total:
20 mins
Yield:
Serves 2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Gently rub peaches under running water to remove fuzz. Thinly slice peaches, and cut in half. Toss together peach slices and maple syrup in a medium bowl.

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  • Whisk together eggs, sugar, and vanilla in a medium bowl until combined. Whisk in flour until smooth. Add cottage cheese, and stir to combine.

  • Heat a 9-inch nonstick skillet over medium-high. Add 1/2 teaspoon of the butter to skillet. Spoon 1/3 cup of pancake batter into melted butter in skillet, swirling to evenly distribute batter in a thin layer. Cook until the batter begins to firm up, about 1 minute. Flip pancake, and cook until firm, about 1 more minute. Transfer to a baking sheet, and keep warm in a 200°F oven. Repeat with remaining butter and batter.

  • To serve, layer 3 pancakes and peaches on each of 2 plates; top with whipped cream.

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