June Recipe of the Month: Summer Berry Tartlets

Summer Berry Tartlets

This recipe—inspired by Dorie Greenspan—is an adaptation from the Summer Berry Galette recipe in our Seasons cookbook. The Pacific Northwest is a berry lover’s dream in the summer. You can usually find tender freshly picked strawberries, blueberries, raspberries and blackberries in farmers markets throughout the season. These tartlets are an elegant showcase for the fruit. The sweet creaminess of the custard is the perfect complement to the tart berries. This recipe calls for strawberries and blueberries, but use whatever berries look best when you shop and adapt the recipe accordingly. Macrina’s Flaky Pie Dough disks, available frozen in our cafés (and convenient to have on hand in your freezer), save you a lot of time and simplify your work in the kitchen.

-Leslie Mackie

Ingredients:
Serves 4

1 disc Macrina Flaky Pie Dough (available frozen at our cafés in 2-packs)
10 strawberries, divided
4 Tbsp strawberry or blueberry jam
4 Tbsp breadcrumbs
1½ cups fresh blueberries, divided
2 eggs, divided
3 Tbsp unsalted butter, melted
⅓ cup sugar
1 tsp vanilla extract
1 Tbsp powdered sugar

Directions:

Thaw 1 disk of Macrina Flaky Pie Dough overnight in the refrigerator. Set the dough on a floured work surface and allow it to come to room temperature, about 20 minutes.

Line a rimmed baking sheet with parchment paper. Set aside.

De-stem 8 strawberries and dice into ½-inch pieces. Set aside.

Shape the pie dough into a square. Roll it out to 14 x 14-inches, it should be about ⅛-inch thick. Cut into four equal squares.

Lift each dough square onto the prepared baking sheet, staggering them to form the tartlets. Place 1 Tbsp of jam in the center of each pastry square and spread to a 4-inch square. Top each with 1 Tbsp of breadcrumbs, ⅓ cup blueberries and a quarter of the diced strawberries.

Make an egg wash by whisking 1 egg with 1 Tbsp water.

Starting with one dough square, cut a 2-inch square from each corner. Fold the top flap over the fruit and brush with egg wash. Next, fold the right flap over the fruit, creating a corner, and brush that flap with egg wash. Repeat this process with the bottom and left sides so you have a square tartlet with an opening in the center. Brush all the dough with a final coat of egg wash. Repeat the entire process with the other 3 squares of dough. Refrigerate the tartlets for 30 minutes.

Preheat the oven to 425°F.

To prepare the custard, mix the melted butter, remaining egg, sugar and vanilla extract together.

Place the chilled tartlets in the oven and bake for 20 minutes. Remove from the oven and pour the custard mix onto the top of each tartlet center. Let it drain into the tartlet before adding more to prevent it from spilling out. Bake until golden brown and the custard is set, another 10 to 15 minutes.

Let cool for 30 minutes and garnish each with half a strawberry and a few blueberries. Sprinkle with powdered sugar. Enjoy at room temperature served with ice cream or frozen yogurt!

Printable PDF here.

Chocolate Raspberry Cupcake Mix

These muffins will please all of your chocolate cake-loving friends, even the most discerning gourmand. We modeled the cake on our ever-popular Moms Chocolate Cake, a mainstay at Macrina almost from day one. The raspberry and cream filling in the center is what makes them unforgettable. 

Many years ago, when we started selling cupcakes, Leslie scooped out the centers and filled them with custard, fruit or lemon curd. The simple twist became a Macrina tradition. After baking these cupcakes, you scoop out a small cavity in the center of each and add raspberry jam, fresh raspberries and raspberry swirl whipped cream. Then you top them with a chocolate ganache frosting, crystal sugar, and fresh raspberries. Half the delight is waiting for your guests to find the whipped cream and raspberry center. 

Our kit includes slightly oversized cupcake molds that give them a unique shape, setting them apart not only in taste but also in appearance from their store-bought cousins.  

With the exception of whipping cream and fresh raspberries, the items you supply can be found in most kitchens. Our cupcake mix makes these elegant festive cupcakes easy to make. Theyre suitable for any celebration—dinner parties, birthdays, Valentines Day, Mothers Day, or just a rainy day treat. 

Enjoy! 

April Recipe of the Month: Coconut Cream Cake with Fresh Berries

This luscious layer cake is a lovely treat for spring holidays like Easter and Mother’s Day. It has flavor and beauty in spades. The whipped cream functions as a frosting, the toasted coconut adds texture and taste while the juicy berries add color and some tartness to the sweet cake. The cake is best enjoyed the day you make it, but it will keep for up to two days in the refrigerator.

-Leslie Mackie

Ingredients:
Makes one 9-inch layer cake

3 cups unsweetened shredded coconut
1 cup coconut milk
5 egg whites
2 tsp almond extract, divided
2 tsp vanilla extract, divided
2¼ cups cake flour
2 cups granulated sugar, divided
1 Tbsp + 1 tsp baking powder
1 tsp salt
12 Tbsp (1½ sticks) unsalted butter, room temperature
1 cup strawberries, sliced
1 cup blueberries
1 cup raspberries
2 cups heavy cream

Directions:

Preheat oven to 325°F. Prepare a 9-inch x 3-inch springform cake pan by brushing it with oil and lining the bottom and sides with parchment paper.

Spread the coconut evenly onto a rimmed baking sheet. Toast in the oven, tossing every 3 minutes until golden brown, about 5 to 10 minutes. Remove from the oven, place in a medium bowl and let cool.

In a separate medium bowl, combine the wet ingredients: coconut milk, egg whites, 1 tsp almond extract and 1 tsp vanilla extract. Mix well and set aside.

Sift the cake flour, 1¾ cup sugar, baking powder and salt into the bowl of a stand mixer. Add 1 cup of toasted coconut. Using the paddle attachment, mix at low speed for about 30 seconds. Cut the butter into ½-inch cubes. Scatter half the butter cubes over the surface of the flour mixture. Mix on low speed. After 1 minute, add the remaining butter cubes. Continue on low speed until the mixture has a texture that is coarse and crumbly, with no visible lumps of butter.

Add half the wet ingredients and mix at medium speed for 30 seconds. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add the remaining wet ingredients. Mix on medium speed for another 30 seconds.

Pour the batter into the prepared springform pan. Bake on a center rack for about 1 hour or until the top is golden brown and a toothpick comes out clean. Let cool for 1 hour. Remove the cake from the pan and remove the parchment paper.

If the cake is slightly domed, cut the raised part off so the top is flat. Then, using a good serrated knife, carefully cut the cake into two horizontal layers. They will be fragile, so handle them gently. Stack them on each other to keep them from drying out.

Place the sliced strawberries, blueberries and raspberries in a bowl and stir them gently together. Set aside.

In the bowl of a stand mixer, add the heavy cream, ¼ cup sugar, 1 tsp almond extract and 1 tsp vanilla extract. With the whip attachment, start mixing at low speed, then increase to medium and continue until medium-firm peaks form.

To assemble, place the bottom layer on a serving dish. Spread 1½ cups of whipped cream evenly over the top. Lay three-quarters of the berries over the whipped cream in a single layer covering the entire top surface. Add the second cake layer and spread the remaining whipped cream over the top and sides of the cake and wipe any excess off the edge of your serving dish.

Press the remaining toasted coconut to the edge of the cake (you can cover the top, too, if you like the look). Garnish the top with the remaining berries. Refrigerate the cake until you’re ready to serve it. Enjoy!

March Recipe of the Month: Corned Beef & Cabbage Slaw Breakfast Tartine

We make our challah bread in the European Jewish tradition. The braided loaf is enriched with egg, honey-sweetened and baked until the crust is firm and golden mahogany in color. The soft, tight crumb pulls apart easily.

Our challah is a customer favorite for French toast or enjoyed with butter and jam. This recipe uses thick slices, pan-toasted in butter, for an open-faced tartine sandwich. The tender, lightly sweet bread adds a complementary texture and flavor to the combination of corned beef, Swiss cheese, whole-grain mustard and a fresh cabbage slaw with carrots and pears.

-Leslie MackieIngredients:
Serves 4

¼ cup whole-grain mustard, divided
2 Tbsp mayonnaise
2½ tsp apple cider vinegar
1½ tsp honey
¼ tsp kosher salt
¼ tsp cracked black pepper
½ head green cabbage (medium-size)
1 carrot, peeled
1 Bartlett pear
2 Tbsp Italian parsley, coarsely chopped
1 loaf Macrina Challah Bread
6 Tbsp unsalted butter, divided
8 slices corned beef (approx. 6 oz)
4 slices Swiss cheese (approx. 4 oz)
8 eggs

Directions:

Preheat oven to 325°F and line a rimmed baking sheet with parchment paper.

In a medium bowl, place 1 Tbsp + 1 tsp whole-grain mustard, mayonnaise, apple cider vinegar and honey. Whisk to combine. Set aside.

Remove the tough root of the cabbage by cutting a V-shaped wedge from the base. Lay the half cabbage on the cut side and cut it into ⅛-inch slices. Using the medium side of a grater, grate the carrot. Cut the pear in half, remove the core and grate the pear with the same grater. Add the cabbage, carrot, pear, parsley, salt and black pepper to the dressing. Toss to combine. Set aside to marinate for 15 minutes.

Cut the challah on the bias into eight 1-inch thick pieces.

In a large sauté pan, melt 3 Tbsp butter. Over medium-high heat, sauté the challah slices on both sides for 1 to 2 minutes until just browning. Place on the lined baking sheet. Divide the remaining whole-grain mustard between the slices and spread evenly. Top each with a slice of corned beef. Cut the cheese slices in half and place a piece on each tartine.

Bake the tartines for 3 to 5 minutes to melt the cheese. Place 2 tartines on each serving plate.

In a nonstick pan over medium heat, melt 2 tsp butter. When the butter is sizzling, sauté 2 eggs at a time, flipping when whites are set and cooking to your desired preference (over- easy, over-medium or over-hard). Salt and pepper to taste. Finish cooking the remaining eggs, adding more butter as needed. Top each tartine with 1 egg. Divide the cabbage slaw evenly across the 8 tartines.

You might consider serving these with a Guinness or your favorite craft beer in honor of the Irish. Happy St. Patrick’s Day!

Printable PDF of this recipe here.

January Recipe of the Month: Mixed Mushroom & Kale Quiche

Have you heard? We recently started selling our Flaky Pie Dough at our cafés (order for pick-up two days in advance at ShopMacrinaBakery.com). The dough is perfect for many baked dishes, including double-crusted pie and savory quiche. The dough is frozen in discs and sold in a 2-pack. Each 12 oz disc rolls out to make a 10-inch tart or 9-inch pie shell.

With our Flaky Pie Dough, this savory quiche is an easy showpiece to make for brunch or dinner. The combination of mixed mushrooms, kale and Gruyère with the buttery crust is one of our favorite winter combinations. As the seasons change, you can substitute different combinations of vegetables and cheese. With a good crust and a proper custard, you can’t go wrong. Since they freeze and reheat well, you might consider baking two at once. Serve with a delicious mixed green salad or a cup of soup.

-Leslie Mackie

Ingredients:
Makes one ten-inch tart

1 disk Macrina Flaky Pie Dough (available frozen at our cafés)
3 Tbsp olive oil
2 cups sliced mushrooms (a mix of cremini, chanterelle or other favorites)
2 cups kale leaves, stems removed and sliced into ½-inch strips
3 garlic cloves, finely diced
½ tsp kosher salt, divided
¼ tsp crushed red pepper flakes
1 cup milk
1 cup heavy cream
2 egg yolks
2 eggs
2 cups Gruyère cheese (5 oz), grated

Directions:

Thaw 1 disc of Macrina Flaky Pie Dough for 2 to 3 hours at room temperature. On a floured work surface, roll dough into a 14-inch circle, about ⅛-inch thick.

Fold dough in half and lift onto a 10-inch fluted tart pan. Drop dough into pan and flatten at base of pan and edges. With the remaining overhang, fold into the pan to create an edge that stands a half-inch above the top of the pan. With your hand, smooth the crust edge to a consistent thickness. Chill for 30 minutes in freezer.

Preheat oven to 375°F.

Line the tart shell with parchment paper and fill it with baking weights or dried beans. Bake for 25 to 30 minutes, until the edges are golden brown and the base appears dry. Remove the beans and let the shell cool.

In a sauté pan over medium high heat, add the olive oil and sauté the mushrooms until golden brown, about 2 minutes. Add the sliced kale.

Once the kale wilts, add the garlic, ¼ tsp salt and crushed red pepper flakes. When the garlic is golden, about 1 to 2 minutes, remove from heat. Let mix cool to room temperature in the pan.

Make the custard: in a medium bowl, combine the milk, heavy cream, egg yolks, eggs and remaining ¼ tsp salt. Whisk to combine thoroughly.

Reduce oven temperature to 325°F.

Place the pre-baked tart shell on a rimmed baking sheet. Scatter the grated Gruyère cheese over the base of the shell. Add the sautéed mushroom and kale mix, then top with the custard.

Place the quiche in the oven and bake for 45 to 50 minutes. When done, the custard will be set and have a slight golden-brown shine.

Let cool for 45 minutes. Remove from the tart pan and serve. Enjoy!

Printable PDF here.

Savory Bread Pudding with Cranberries, Sausage & Chèvre

Looking for a festive dish to serve at your holiday brunch? One of our favorites is this savory bread pudding. Its playful balance of sweet, tart and salty flavors make it a fun main dish. The bread soaks up the sweetened custard giving it a creamy texture. The tart cranberries, rich sausage, and salty goat cheese provide distinct flavor bursts. A blend of light and dark bread cubes provides a pleasant contrast of texture and taste—we’re partial to a mixture of our Organic Whole Wheat and Sour White or Casera loaves. Serve the bread pudding warm with a salad, some fruit, and maybe a selection of pastries for a memorable, fulfilling brunch.Ingredients:
Serves 5-6

2 cups whole milk
2 cups half and half
½ cup brown sugar
½ tsp cinnamon
2 Tbsp orange zest, freshly grated
1 Tbsp fresh sage, coarsely chopped
3 egg yolks
2 eggs
4 cups oven-dried white bread cubes (about ¾ loaf) cut into 1-inch cubes
4 cups oven-dried dark bread cubes (about ¾ loaf) cut into 1-inch cubes
2 cups fresh or frozen cranberries
6 oz pork sausage (about 4 links), fully cooked and cut into ¼-inch pieces
6 Tbsp unsalted butter, melted
6 oz chèvre (goat cheese)Directions:

Preheat the oven to 325°F. Oil a 9-inch square baking pan.

To prepare the custard, combine the milk, half and half, brown sugar, cinnamon, orange zest, sage, egg yolks and eggs in a medium bowl. Whisk until thoroughly blended and set aside.

Place the bread cubes in a large bowl and add the cranberries, cooked sausage and melted butter. Pour the custard mixture over the top and toss until evenly distributed, then let sit for 30 minutes to allow the bread to absorb the custard. Transfer mixture to the prepared baking pan. Pour any excess custard mixture over the top, not quite filling the pan.

Crumble the chèvre over the bread cubes then wrap the baking pan tightly with aluminum foil. Poke 2 small vent holes in opposite corners of the foil. Place the pan in the center of a large roasting pan, at least 2 inches deep, and place the roasting pan on the center rack of the oven. Pour hot water into the pan to reach halfway up the sides of the baking pan. This water bath will help the bread pudding cook evenly. Bake for 1¼ hours, then carefully remove the foil and bake for another 15 minutes to brown the top and set the custard. Lift the pudding from the water bath and cool for 20 minutes on a wire rack before serving.

Wrapped in plastic wrap, the bread pudding will last for up to 2 days in the refrigerator. (Wait for the pudding to cool completely before wrapping it.) To refresh the pudding, wrap it in foil and warm it in a 350°F oven for 10 minutes.

December Recipe of the Month: Babka French Toast

We make our Chocolate Babka just a few times a year: Rosh Hashanah, Christmas and New Year’s. The loaf is rich like brioche bread, with an added swirl of chocolate glaze and roasted pecans. It’s delicious simply toasted with butter, but for a special brunch, use it as a base for French toast and serve it with your favorite breakfast sausage, raspberries and sweetened whipped cream!

-Leslie Mackie

Ingredients:
Serves 4

1 loaf Macrina Chocolate Pecan Babka
1 cup whipping cream
2 Tbsp granulated sugar
2 tsp pure vanilla extract, divided
3 eggs
2½ cups whole milk
1 Tbsp brown sugar
¼ cup canola oil
1 pint fresh raspberries
2 Tbsp powdered sugar
Maple syrup (optional)

Directions:

Remove the Chocolate Pecan Babka from its paper mold. Cut into 8 even slices. Set aside.

In the bowl of a stand mixer, add the whipping cream, granulated sugar and 1 tsp vanilla extract. Whip for 2 to 3 minutes to form medium peaks and cool in the refrigerator until needed.

Make the custard: In a medium bowl, add the eggs, milk, brown sugar and remaining vanilla extract. Whisk to combine.

Submerge the sliced bread into the custard and soak for 1 minute, flipping them half way through so both sides are evenly coated. Place soaked slices on a plate and set aside.

Place a large sauté pan over medium heat. Add just enough canola oil to coat the base of the pan. When the pan is hot (but not smoking), carefully transfer the soaked bread to the pan, fitting as many in as you can without crowding. Sauté for 2 minutes or until golden brown. Flip to cook evenly on both sides. Repeat this process until all 8 slices are cooked.

Place 2 slices on each plate. Cut each slice on the bias and fan the four pieces across the plate. Garnish with sweetened whipped cream, fresh raspberries and a dusting of sifted powdered sugar. If you choose, serve with warm maple syrup (it’s divine). Enjoy!

Printable PDF here.

Flaky Pie Dough Four Ways

Our Flaky Pie Dough is the most frequently prepared recipe in our pastry department—and has been since the day we opened our doors in Belltown in 1993! The dough is perfect for so many kinds of baking, from savory quiche to double-crusted pies to classic tarts.Now, for the first time, we are selling our Flaky Pie Dough in our cafés. The dough is frozen in discs and sold in a two-pack. Each 12 oz. disc rolls out to make a ten-inch tart or a nine-inch pie shell. Or you can use the two discs together to create a double-crusted pie.

Your imagination is the limit for what you can make with our Flaky Pie Dough. To get you started, we’ve included three inspiring suggestions and one of our favorite new recipes with an accompanying video of Leslie showing you how to make it.

Stop by one of our cafés and grab a few of these. When inspiration strikes, you’ll appreciate the time-saving benefits of having these at the ready.Banana Nutella Hand Pies: With our pie dough, simple hand-pies are as easy to make as the filling inside. Start with the mouthwatering combination of bananas and Nutella (what could be easier?) and work your way up through your favorite sweet and savory combinations. Simply roll the dough out and cut 5-inch circles. Add your filling, fold the dough over, and crimp the edges. Bake at 400°F for 20–25 minutes until the crust is golden brown.

Savory Galette with Butternut squash, Roasted Pear and Gorgonzola: Shortly after opening, Leslie introduced savory free-form folded tarts or galettes, and they quickly became customer favorites. This galette is a seasonal adaptation of the one on page 203 of our first cookbook. With the pie dough already made, it’s easy to turn out an elegant lunch. Or cut the galette into small slices and serve it as an appetizer.Harvest Pie: This winter pie is one Leslie serves at her home alongside pumpkin pie at Thanksgiving. It’s also one of our most requested recipes. Our Flaky Pie Crust forms the bottom crust and the top is an almond streusel. You’ll find the recipe in our first cookbook on page 249.

Macrinas Holiday Tart: With our frozen pie dough, this festive tart is a breeze to make. It’s both beautiful to look at and makes a refreshingly delicious end to a holiday meal. The tart cranberries find balance in the sweet filling and pecans add texture and flavor. Orange zest and a dash of brandy give it some zing. Find the video tutorial below!

Ingredients:
Makes one 10” tart

One 12 oz. disc of Macrina Pie Dough

1 cup chopped pecans, roasted

3 eggs

⅔ cups light brown sugar

⅔ cups corn syrup

4 Tbsp unsalted butter, melted and cooled to room temperature

2 tsp orange zest

½ tsp salt

1 Tbsp brandy

1½ cups fresh cranberries

1 Tbsp powdered sugar

Directions:

Thaw 1 disc of Macrina pie dough for 2 to 3 hours at room temperature. On a floured work surface, roll dough into a 14-inch circle that’s about an eighth-inch thick.

Fold dough in half and lift on to a 10-inch fluted tart pan. Drop dough into pan and flatten at base of pan and edges. With the remaining overhang, fold into the pan to create an edge that stands a half-inch above the top of the pan. With your hand, smooth the crust edge to a consistent thickness. Chill for 30 minutes in freezer.

Preheat oven to 375°F.

Line the tart shell with parchment paper and fill it with baking weights or beans. Bake for 25 to 30 minutes, until the edges are golden brown and the base appears dry. Remove the beans and let the shell cool.

Reduce oven temperature to 325°F.

Place the baked shell on a rimmed baking sheet. Add the pecans and cranberries to the tart shell and spread them so they’re evenly distributed.

In a medium bowl, whisk the eggs, brown sugar, corn syrup, melted butter, orange zest, salt and brandy together until well combined. Pour the mixture over the pecans and cranberries. Place the tart in the oven and bake for 35 to 40 minutes. When done, the center of the tart will be set and golden brown.

Let cool for 30 minutes. Serve with sweetened whipped cream.

September Recipe of the Month – Yogurt Honey Fig & Raspberry Tart

This is a version of the wonderful yogurt tart that we’ve served in our retail cafés for years. The creamy yogurt custard, sweetened with honey, rivals any rich pastry cream or sweet cream filling. The slight tartness of the yogurt harmonizes the fresh fruit and honey.

– Leslie Mackie

Ingredients:

Makes one 10-inch tart

1 batch Flaky Pie Dough
3 whole eggs
½ cup honey
2 cups non-fat plain yogurt
1 Tbsp pure vanilla extract
½ cup + 2 Tbsp all-purpose flour
8 fresh figs, sliced ½-inch thick
2 pints fresh raspberries
1 Tbsp turbinado sugar (raw sugar)
2 Tbsp granulated sugar
1 Tbsp water

Directions:

Make one batch of Flaky Pie Dough. Alternatively, ready-to- bake disks are available for purchase at your neighborhood Macrina. If you choose to make the Flaky Pie Dough recipe, divide the recipe in half to make two disks. Use one for this recipe and freeze the extra for later use. Keep the disk for this recipe refrigerated until you are ready to use it.

On a floured work surface, roll out the Flaky Pie Dough disk so that its diameter is just under 14 inches and it’s approximately ⅛-inch thick. Fold the dough circle in half and lift it onto the 10-inch tart pan, gently pressing it down and around the sides. Roll the overhanging dough into the pan creating a folded edge about ½ -inch above the pan. Press around the edge to get a uniform thickness for even baking. Chill for at least 30 minutes before baking.

Preheat oven to 350°F. Fill the chilled tart shell with a parchment paper liner and pie weights (or dried beans). Bake on the center rack for 35 to 45 minutes. When it’s finished, the sides should be golden brown. Remove the parchment paper and pie weights and let cool.

In the bowl of a stand mixer fitted with the whisk attachment, cream the eggs and honey together on medium speed for 3 to 5 minutes. Add the yogurt and vanilla and continue to mix for 1 minute.

Sift the all-purpose flour onto a sheet of parchment paper. With the mixer on medium speed, slowly shake the flour into the custard mixture (lift two edges of the parchment sheet so it dips in the middle to transport it to the mixer), allowing it to incorporate without forming lumps. Once all the flour is added, scrape down the sides and the bottom of bowl to ensure all the flour has been incorporated.

Pour the custard into the pre-baked tart shell. Top with two concentric circles of sliced figs and dot with a handful of raspberries. Sprinkle the turbinado sugar over the fruit.

Reduce oven temperature to 325°F. Place the tart on a rimmed baking sheet and place on the center rack. Bake for 50 to 55 minutes or until the custard is set. Let cool for 1 hour.

For the raspberry sauce, place the remaining raspberries in a medium saucepan. Add the granulated sugar and water and bring to a boil. Cook for 2 to 3 minutes, slightly breaking up the berries. Let cool.

The tart is best at room temperature topped with a spoonful of raspberry sauce. If needed, you can hold it overnight in the refrigerator and allow it come to room temperature before serving. Enjoy!

Printable PDF here.

August Recipe of the Month: Cottage Cheese Pancakes with Fresh Berries and Syrup

Sometimes friends come to visit and leave more than just good memories—sometimes they leave recipes. And sometimes those recipes become family favorites. A friend from England gifted me this recipe, and when fresh berries are in season, these cottage cheese pancakes are always in my thoughts. The crisp golden brown edges, the light, tender interior and the savory flavor make them a divine weekend breakfast. Serve them with tart berries and a drizzle of maple syrup and soon you’ll find yourself passing the recipe on to a friend.

– Leslie Mackie

Ingredients:

Serves 6-8

6 Tbsp unsalted butter, divided
1¼ cup all-purpose flour
2 tsp baking powder
2 Tbsp granulated sugar
¼ tsp kosher salt
3 eggs, separated
1 cup cottage cheese
1 cup whole milk
1 tsp pure vanilla extract
⅓ cup canola oil (or sunflower oil)
2 pints fresh berries
1 cup maple syrup

Directions:

Melt 3 Tbsp of butter in a small saucepan. Set aside to cool.

In a medium bowl, sift the flour, baking powder, sugar and salt. Set aside.

Separate the eggs, putting the whites into a stand mixer bowl and the yolks into another medium bowl. Add the cottage cheese, milk and vanilla to the yolks and mix well.

With a whisk attachment, use the stand mixer to whip the whites to a medium-soft texture.

Fold the flour mixture into the yolk mixture in 2 additions. Add the melted butter. Fold in the whipped egg whites, also in 2 additions.

Heat a cast iron pan or skillet over medium heat. Coat the bottom of the pan with oil and scoop in ¼ cup portions of the pancake batter, each spaced about 2 inches apart. Cook for 2 minutes (edges should be deep golden brown), flip and cook for another 1 to 2 minutes.

Keep the finished pancakes warm in a preheated oven while you finish the remaining pancakes.

Serve the pancakes topped with the remaining butter, fresh berries and maple syrup. Enjoy!