Temps de cuisson: 60 min Portions: 8
1/2 cup milk
7/8 C granulated sugar, divided
6 tablespoons melted butter, divided
1 teaspoon vanilla extract
1 cup all purpose flour
1 teaspoon Baking Powder
1/3 teaspoon Salt, divided
1/2 cup Small curd cottage cheese
1 teaspoon Lemon Zest, minced
4 cups Strawberries, hulled and quartered
1/4 cup Water
1 teaspoon Cornstarch
1 teaspoon Orange Zest, minced
1 cup Graham Crackers, crushed
1/2 teaspoon Ground Cinnamon
1 cup Sour Cream
1/4 cup Powdered Sugar
Sweetened Sour Cream: Whisk together 1C sour cream and 1/4 C powdered sugar, then chill.
Candied Graham Cracker Crumbs: Melt 4T butter, add graham crackers, 2T granulated sugar, cinnamon and pinch of salt. Cook until toasted, stirring often, about 5 minutes. Cool til room temperature.
Fresh Strawberry Sauce: Combine strawberries, 1/4C water, 1/4C granulated sugar, 1 tsp cornstarch and orange zest in large saucepan. Bring to a boil, reduce heat and simmer 7 minutes, or until fruit softens.
Pancakes: Whisk milk, 1/2C granulated sugar, egg, 2T melted butter and vanilla in bowl. Combine flour, baking powder and 1/4 tsp salt in a small bowl, then add to egg mixture; stir just until incorporated. Blend in cottage cheese and lemon. Pour 1/3C batter per pancake on 375 griddle sprayed with nonstick spray. Cook until top is bubbly, flip and cook 2 more minutes.
Assembly: Layer pancakes on bottom of plate, top with strawberry sauce. Dollop with sweetened sour cream, and sprinkle with candied graham cracker crumbs.