I’ve flipped many pancakes during my 40+ years
This is one of my favorite recipes.
You’d expect the cottage cheese to make the pancakes heavy, but the opposite is true. The cottage cheese and eggs work together to make them light
I’ve used ricotta as well, with great success
I love this recipe because it’s simple. From the small, but nutritious, list of ingredients to the ten minute put-it-all-together process, that’s what I want for my morning.
Now, what to top them with?
Over the years we’ve done a bit of everything: pb and 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; a healthy snack at the ready.
They lend themselves nicely for an evening dinner, adding cut up veggies to make them savory.
I’d love to hear combos you’ve tried
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?
Let the batter rest at least fifteen minutes. Thirty minutes would be better, and vernight is best
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~ Adapted from Fountain Avenue Kitchen
- 6 eggs
- 1 ½ cup cottage cheese
- ½ tsp salt
- ½ cup flour
- ¼ tsp baking soda
- Beat the eggs and whites until light
- Mash the cottage cheese (I used my food processor)
- Combine and add the other ingredients
- Cook on your griddle
- Top and Enjoy!