Light and slightly sweet... packed with calcium and protein... these pancakes are a wonderful way to make a family favorite a little more healthy ... they are absolutely delicious!
They're perfect with a little bit of butter or maybe even a little powdered sugar.... and of course with your favorite syrup... although I think they are pleasantly sweet enough without the syrup.
I used any cottage cheese I had in the house... they were delicious.. but I think a smaller curd cottage cheese would be best.
I had a few random curds seep up through the top.. not a big deal.. just warning you that it may happen.
You can whisk the batter by hand or use a hand mixer... I started out with just a whisk .. then I used my hand mixer with the whisk attachment to see if I could make it smoother... it did get a bit better with less bigger curds.. but they will still be there... so you really can do it either way.
When scooping the batter onto the griddle I used my 1/4 cup measure and used about 2/3 to all of it... you don't want to make them too big... because flipping them is a bit different than when you make regular pancakes... read on..
Normally you use a medium/high heat on a griddle to make pancakes... and when they get little bubbles on top and the batter looks set.. you flip them... not so with these... I'd recommend lower your heat to medium.
With these pancakes... all the bubbles will not really appear... you will need to flip them when the bottom is medium brown... and peeking underneath is not easy because these are tender and the batter won't set like regular pancakes... so use the thinnest spatula you have and flip them when the bottom looks golden brown. Cook the second side until golden brown also.... It should take about 5 minutes to make totally...
These are tender pancakes... so flip them with care.... make sure you leave a bit more room than usual so you can slip the spatula under them and quickly flip them over.. the batter won't be as set as you're used to .. so they spread ever so slightly when they are flipped.
The centers will be slightly moist not as dry as regular pancakes.
They puff up nicely.. to make a delicious airy pancake.... serve immediately... the leftovers are great but will deflate.. but don't count on leftovers...
This recipe will make about 4-6 servings. The recipe can easily be divided in half if you need less.
Make sure your baking powder is not expired... check the date periodically.. it's one of those things I know I forget to do... and it does lose it's umph after it expires... just a quick tip.
Oh and one more thing... the recipe says 2 tablespoons of honey... you can "eyeball" it rather than measure it...
I hope you make these wonderful pancakes that actually have better-for-you ingredients and are soooo delicious!
Recipe: Cottage Cheese Pancakes
All you need:
1 cup flour
2 teaspoons baking powder
Pinch of salt
6 eggs, beaten
2 cups cottage cheese
1/4 cup honey
2 teaspoons vanilla
Cooking oil spray (butter flavor preferred)
All you need to do:
In a small bowl combine the flour, baking powder and salt... I use a small whisk to blend it evenly.
In a large bowl, whisk the remaining ingredients (except for the cooking spray)... then add the flour mixture to the bowl... whisk until well blended.
Spray a griddle with the cooking oil spray and heat it over medium heat. Make the pancakes in batches, using a 1/4 cup measure, the batter onto the griddle. Leave plenty of room to flip them (see tips).
Cook until the bottom is golden brown, then flip them and cook until the bottom is golden brown also... serve immediately.