Quick and Easy Cottage Cheese Pancakes
Cottage Cheese Pancakes are much to be desired! They have delightfully crispy edges and a very moist center that could make you hooked. Needless to say, pancakes are one of the best quick desserts made for breakfast. Cottage cheese is not a popular choice but this recipe might make you yearn for these yummy curds every so often!
To garnish these pancakes and make them look more appetizing, a variety of toppings can be used just like any other pancake. Drizzle maple syrup, jam or warmed honey. You can also top them with fresh or stewed fruits and complement them with a cup of warm coffee. Dusting over a good amount of confectioners’ sugar is also a great option to make a perfect finish. Serve them right away while they are still hot and the cheese inside is melted for the best results, making a perfect breakfast finish!
SERVINGS: 8
EQUIPMENT:
Measuring cups and spoon
Hand whisk
Baking bowl
Skillet / non-stick pan
Ice cream scoop / large spoon
In a bowl, put together all ingredients in the following order - cheese, eggs, vanilla extract, sugar, baking powder and flour. Mix in well every time you add an ingredient.
On medium heat, preheat a skillet, preferably a non-stick pan with canola oil.
Pour about 1/3 cup batter and fry the cottage cheese pancakes one by one on each side until golden brown.
Transfer them into a serving plate.
Garnish the pancakes with your choice of toppings.
It is highly preferably to buy non-fat, low fat or full-fat cottage cheese with small curds. They create the most consistent pancake batter.
For flour - whole wheat, all-purpose or oatmeal flour will all work wonderfully.
Use an ice cream scoop or a large spoon to make the same sized pancakes.
Refrigerate leftovers for up to 3 days stored in an airtight container and to also avoid the top from drying up.
For freezing, layer the pancakes in between layers of wax paper also in an airtight container. They can be frozen for up to 3 months.
Either way, you may reheat them in the microwave or with a small amount of oil in a skillet.
Ingredients
Directions
In a bowl, put together all ingredients in the following order - cheese, eggs, vanilla extract, sugar, baking powder and flour. Mix in well every time you add an ingredient.
On medium heat, preheat a skillet, preferably a non-stick pan with canola oil.
Pour about 1/3 cup batter and fry the cottage cheese pancakes one by one on each side until golden brown.
Transfer them into a serving plate.
Garnish the pancakes with your choice of toppings.
It is highly preferably to buy non-fat, low fat or full-fat cottage cheese with small curds. They create the most consistent pancake batter.
For flour - whole wheat, all-purpose or oatmeal flour will all work wonderfully.
Use an ice cream scoop or a large spoon to make the same sized pancakes.
Refrigerate leftovers for up to 3 days stored in an airtight container and to also avoid the top from drying up.
For freezing, layer the pancakes in between layers of wax paper also in an airtight container. They can be frozen for up to 3 months.
Either way, you may reheat them in the microwave or with a small amount of oil in a skillet.
See more of our Cake recipes here.
