In these delicious cottage cheese pancakes, the low ratio of flour to cheese, plus the cottage cheese curds that get melted as you cook the pancakes, result in delicate, fluffy and very flavorful little cakes – so good in fact that they do not need syrup.
These cottage cheese pancakes are more difficult to flip than regular pancakes, because they’re less sturdy, so flip them slowly and carefully with a wide spatula and don’t worry if a couple of them get a little squished and lose their shape when you flip them – the wonderful flavor will compensate for any shape mishaps.
- 4 large eggs
- 2 tablespoons sugar
- 1 teaspoon pure vanilla extract
- 1 cup 2% fat cottage cheese
- ⅔ cup white whole-wheat flour
- 1 teaspoon baking powder
- 1 tablespoon unsalted butter for griddle
- In a large bowl, whisk the eggs and the sugar.
- Add the vanilla, cottage cheese, flour and baking powder, whisking after each addition.
- Heat a nonstick double-burner griddle over medium heat, about 3 minutes. Add the butter and brush to coat. Pour the batter onto the griddle, measuring about ¼ cup (scant) batter per cake.
- Cook the pancakes 2 minutes on the first side, or until firm, then flip and cook 2 more minutes on the second side, until pancakes are golden-brown and cottage cheese is melted.