This post is the first in a collection of breakfast recipes that may one day be served at my bed and breakfast.

I have had a long-time love affair with breakfast. Its hard to say when it all began. I have so many breakfast memories. I remember my parents making french toast and pancakes on weekends when I was a child. I remember going to Saturday “fat breakfast” (eggs, bacon, potatoes, cuban toast, and cafe con leche) at the Cuban coffee shop with my dad. I remember going to Einstein Brother’s Bagels with my friends in high school. I always got the cinnamon sugar bagel with honey butter (yummm). In college there were Krispy Kreme Donuts and Bageland. My summer in Spain was filled with chocolate croissants. Many a Law School morning started at Panera.

During law school, my love of breakfast became a love of bed and breakfasts. A week and a half after we took the bar exam, we got married at Sweetwater Branch Inn. I remember the stuffed French Toast I enjoyed for breakfast that morning.

In Alexandria, I enjoyed the sunnyside egg over hash browns at Jack’s Place for a time, but most of all I remember pumpkin pancakes on a fall weekend getaway to Lexington.

And then we arrived in breakfast Mecca – San Diego. Oh, how I love San Diego breakfast! I love the bread plate at Bread & Cie. I love the morning glory pancakes and the chorrizo eggs at Naked Cafe. I love the power pancakes at Crest Cafe. I love the cornmeal blueberry pancakes and the coconut french toast at the Mission. I love the breakfast burrito at Ki’s. I love the coast toast (and the view) at Brockton Villas. I love the chunky apple muffin and the pumpkin muffin at Come on In Cafe. Obviously, I could go on and on!

Today’s recipe for Cottage Stralmond Cakes is inspired by the morning glory pancakes at Naked Cafe and the power pancakes at Crest Cafe. Do not be scared off by the cottage cheese – it just adds texture!

Cottage Stralmond Cakes
Let’s make this easy. You can start with any pancake mix you are used to using. If you have a pancake recipe, use that. If not, I recommend Bisquick mix (I find that it has less of that artificial sweet flavor than some of the pancake mixes). Make pancake batter according to recipe or box instructions.

Then the fun begins. For every two cups of dry pancake mix, add about 1/2 cup cottage cheese, 1/4 cup sliced (not slivered) almonds, 1/4 cup dry oats, and 1/2 cup sliced strawberries. (You can always change the amounts and ingredients to suit your preferences. None of these ingredients are essential to the basic pancake recipe.)

Scoop 1/4 cup of batter and pour into pre-heated pan. Flip when small bubbles appear on uncooked side of pancake. Cook a few more minutes until pancake appears cooked through. Repeat with remaining batter.

Serve with butter and warm maple syrup.