Cottage cheese and buttermilk pancakes with peach-fig syrup from Patrick O'Connell's Refined American Cuisine: The Inn at Little Washington by Patrick O'Connell

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Notes about this recipe

  • moreace01 on October 25, 2010

    These pancakes are very light, fluffy and have great flavor (although I still prefer sourdough). The batter almost becomes a dough. Be aware that the pancakes rise a lot in the pan so watch out for crowding (also the recipe makes silver-dollar pancakes - from experience, I wouldn't recommend making regular sized pancakes cause they take forever to cook). I liked the syrup a lot - although for my tastes, I'd probably lose the figs and just make peach syrup in the future.

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