Baked Cottage Cheese and Corn Pancakes with Strawberry Basil Butter

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease a baking tray or oven-safe skillet with the oil or butter for greasing.

2. 2

   In a large bowl, whisk together the fine cornmeal, all-purpose flour, baking powder, sugar, and fine salt.

3. 3

   In another bowl, beat the eggs with the milk, cottage cheese, melted butter, lemon zest, and vanilla extract until combined, leaving a few small cheese curds visible.

4. 4

   Add the wet ingredients to the dry ingredients and mix just until combined. Fold in the sweet corn kernels gently so they are evenly distributed.

5. 5

   Let the batter rest for 5 minutes so the cornmeal can hydrate and the mixture thickens slightly.

6. 6

   While the batter rests, make the strawberry basil butter. Mash or pulse the chopped strawberries into a rustic purée, then mix it with the softened butter, honey, and fresh basil until creamy. Set aside.

7. 7

   Scoop 8 portions of batter onto the tray, leaving space between them so they can spread slightly. If desired, use rings or a measuring scoop for even shaping.

8. 8

   Bake for 16 to 18 minutes at 220 °C / 425 °F, until the pancakes are puffed, set, and lightly golden around the edges.

9. 9

   Remove from the oven and let them rest for 2 minutes so they finish setting.

10. 10

    Serve the pancakes warm with dollops of strawberry basil butter on top or on the side.