Cottage Pancakes

June 20, 2013

I've flipped many a pancake

during my 40+ years

Cottage Pancakes 13

This is one of my favorite recipes.

You’d expect the cheese to make the pancakes heavy, but the opposite is true .. during cooking, the cottage cheese and eggs work together to make them light

I've used ricotta as well .. with great success

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I love this recipe because it's simple .. from the small, but nutritious, list of ingredients .. to the 10 minute put-it-all-together process .. that's what I want for my morning.

Simple

Now .. what to top them with?

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Over the years we've done a bit of everything .. pb & j .. honey .. greek yogurt with jelly for sweetener .. a drizzle of maple syrup or honey .. a dusting of powdered sugar

They're incredibly easy to make ahead and have in the freezer .. take one out .. pop it in the toaster for a minute or two .. healthy snack at the ready.

They lend themselves nicely for an evening dinner .. adding cut up veggies to make them savory.

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I'd love to hear combos you've tried

Enjoy!

xoxo

ps:   After making batch after batch of these delicious cottage cheese pancakes, I began to wonder why they often varied in lightness .. yep .. occasionally, I had incredibly light pancakes, but most of the time, they were simply light.

So I got serious about determining the difference. The verdict?

Time

Let the batter rest at least 15 minutes .. 30 minutes would be better .. Overnight is best

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~ Adapted from fountainavenuekitchen .. here

Cottage Pancakes
 
Author:
Serves: 4
Ingredients
  • 6 eggs
  • 1½ cups cottage cheese
  • ½ teaspoon kosher or sea salt
  • ½ cup flour (see comments above regarding gluten-free options)
  • ¼ teaspoon baking soda
Instructions
  1. Beat the eggs and whites until light
  2. Mash the cottage cheese (I used my food processor)
  3. Combine & add the other ingredients
  4. Cook on your griddle
  5. Top & Enjoy
Notes
Nutritional Data by %
% Protein: 37
% Carbs: 30
% Fat: 34

** Makes about 2 dozen small pancakes .. if using tablespoon size for dropping the batter onto the griddle
Nutrition Information
Serving size: ¼ total recipe Calories: 180 Fat: 7.36 Carbohydrates: 13.5 Sugar: 1.24 Fiber: 1.5 Protein: 16.8

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2 Comments

  • Reply Kathy August 3, 2014 at 7:53 am

    I have tried 2 of your pancake recipes so far and I think they are the best I’ve ever tried. I tried the Greek yogurt pancakes and the cottage pancakes. I’ve used plain Greek yogurt as well as vanilla Greek yogurt and even tried a little protein powder as suggested. I even dropped a few frozen organic blueberries on top while they were cooking in frying pan. All were great! Today I tried the
    cottage pancakes with whole wheat flour and skipped salt (husband on low sodium diet) and they were a hit! Really enjoy the simple ingredients and how quick I can make them. I also like that they are higher in protein for my 5 year old to start his day. These will be my go-to pancakes from now on. Thanks!

    • Reply sexyveggie August 3, 2014 at 11:07 am

      Kathy ..

      Thank-you so much .. Your note made me smile a million times over.

      Ali

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