Cottage Griddle Cakes with Blueberry-Peach Syrup

Reprinted with permission from Golden Door Cooks at Home: Favorite Recipes From the Celebrated Spa by Dean Rucker and Marah Stets (April 2009 Clarkson Potter) $40.

Makes about 3 dozen, 2-inch griddle cakes; serves 8 to 12

These griddle cakes are elegant yet hearty. Whole wheat flour gives nutty flavor and earthy texture, while low-fat cottage cheese and buttermilk contribute tang and tenderness. The cane sugar and lemon zest provide sweet, citrus undertones. Topped with warm fruit poached in maple syrup, this dish makes a healthy breakfast feel decadent.

For the griddle cakes:

1 cup low-fat cottage cheese

3/4 cup unbleached all-purpose flour

3/4 cup whole wheat flour

1/4 cup sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 1/2 cups low-fat buttermilk

3 large egg whites

1 tablespoon unsalted butter, melted

1 1/2 tablespoons grated lemon zest

Vegetable oil, for cooking

For the syrup:

1 cup fresh or thawed, frozen sliced peaches

1 cup fresh or thawed, frozen blueberries

1/3 cup maple syrup

Place a baking sheet in the oven and preheat the oven to 200°F.

Prepare the griddle cakes. Put the cottage cheese in a strainer placed over a bowl to drain off any excess liquid. In a medium bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and salt. Transfer the drained cottage cheese to a large bowl. Add the buttermilk, egg whites, butter, and lemon zest. Whisk the liquid ingredients together until well blended. Use a wooden spoon to stir the dry ingredients into the wet ingredients just until blended; the batter will have lumps.

Pour a small amount of vegetable oil on a griddle or nonstick skillet and use a paper towel to coat the pan and soak up excess oil. Heat the pan over medium heat for a few minutes, until a few droplets of water dropped on the pan dance and sizzle. If the water stays in one place and boils slowly, the pan is too cold; if it steams away immediately, the pan is too hot.

Spoon 1 heaping tablespoon of batter onto the griddle for each griddle cake. Cook until the bottom is golden brown, about 2 minutes. Turn each griddle cake over and cook until golden brown on the other side, 1 to 2 minutes. Place the griddle cakes on the baking sheet in the preheated oven to keep warm until ready to serve.

Prepare the syrup. Combine the peaches, blueberries, and maple syrup in a small saucepan and bring to a simmer. Cook for about 3 minutes, until the peaches are slightly softened and the blueberries are just starting to pop.

Arrange 2 to 3 griddle cakes on each of 8 to 12 warmed plates. Spoon the syrup and fruit over and around the griddle cakes and serve.