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Easy-Peasy Hot Cakes with Glossy Berry Compote

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    Easy-Peasy Hot Cakes with Glossy Berry Compote

    Cottage cheese, large flaked oatmeal, and eggs blended together is the simplest trio for fluffy golden cakes. Top with a glossy berry compote. This is such an easy recipe—and a great start to any summer day!

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    Easy-Peasy Hot Cakes with Glossy Berry Compote

    Ingredients

    Hot cakes 
    • 1 cup (250 mL) large flake oats
    • 1 cup (250 mL) 2% fat cottage cheese
    • 3 large organic eggs
    • 1 Tbsp (15 mL) raw sugar
    • 1/2 tsp (2 mL) cinnamon
    • Pinch of salt (optional)
    • 1 Tbsp (15 mL) grapeseed oil
    Glossy berry compote
    • 1/2 cup (125 mL) water
    • 1/3 cup (80 mL) raw sugar
    • 1 medium navel orange, zest and juice
    • 2 cups (500 mL) fresh or frozen blueberries or huckleberries
    • 2 tsp (10 mL) minced fresh basil

    Nutrition

    Per serving:

    • calories339
    • protein14g
    • fat14g
      • saturated fat3g
      • trans fat0g
    • carbohydrates42g
      • sugars26g
      • fibre3g
    • sodium241mg

    Directions

    01

    In blender, combine oats, cottage cheese, eggs, sugar, and seasonings. Blend until smooth. Add a splash of water if mixture appears too thick. Set aside.

    In 1 L heavy saucepan, combine water, sugar, and orange zest. Bring to a boil, stirring to dissolve sugar. Reduce heat. Stir in blueberries and simmer, stirring occasionally, until blueberries are just getting ready to burst, about 5 minutes. Thicken with a little cornstarch slurry if you wish. Remove from heat and stir in orange juice and fresh basil. Set aside.

    Heat large nonstick frying pan over medium-high heat. Brush pan with some grapeseed oil. Pan is hot enough when an added drop of water sputters. Pour 1/4 cup (60 mL) batter into pan and tip to spread, or use small flat spatula to measure batter to about 4 in (10 cm) in diameter. When bubbles begin to appear and break on surface, turn over and cook the other side. Transfer to baking sheet and keep warm in low oven while cooking up remaining batter.

    To serve, stack 2 or 3 cakes on top of each other and spoon warm berry compote overtop, then sprinkle with fresh basil. Cakes are also delicious topped with a dollop of plain yogurt or piped whipped cream.

    Tip

    Make hot cakes ahead of time, bring to room temperature, and then overwrap them and refrigerate overnight, if you wish. When preparing to eat, spread out on baking sheet and heat in 325 F (160 C) oven for 20 minutes, or until piping hot.

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    This recipe is part of the Berry Berry Beautiful collection.

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