Cottage Cheese Griddle Cakes
These light griddle cakes are lovely served either sweet with honey or as a savoury with a leisurely weekend breakfast.
25g (1 oz) butter
115g (4 oz) cottage cheese
2 eggs, beaten
55g (2 oz) wholemeal self raising flour
3 tbsp milk
1. Melt the butter in a basin at the back of the AGA top plate, use a little cork mat to protect the enamel.
2. Beat the cottage cheese, eggs, flour and milk to form a thick batter.
3. Lightly oil a piece of kitchen towel and oil the Simmering Plate. Drop tablespoons of the mixture onto the surface. Cook until just set then turn over and cook the other side.
4. Transfer to a wire rack and cover with a clean tea towel to keep warm and soft. Serve warm with honey drizzled over or with crispy bacon.