Ingredients
- 250 g small-curd cottage cheese
- 3 eggs
- 60 ml Québec maple syrup
- 90 g all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp lemon zest
- 30 g butter, for cooking
Method
- Whisk cottage cheese, eggs, maple syrup, and lemon zest.
- Stir in flour, baking powder, and salt until a thick batter forms.
- Heat butter in a skillet and drop in heaped tablespoons of batter.
- Cook over medium-low heat until browned on both sides and set in the center.
- Serve with berries and a small pour of maple syrup.
Conversion and rationale
Original sweetener (classic version): 75 g sugar
Conversion used: Replace 75 g sugar with 90 ml maple syrup; add 15 g flour to absorb the extra liquid. No oven adjustment is needed.
Why Quebec maple syrup: Maple balances the tangy cheese and lemon more naturally than granulated sugar. The added flour preserves the traditional spoonable batter and tender crumb.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →