Description
These Cottage Cheese Pancakes are fluffy, protein-packed delights perfect for a wholesome breakfast or brunch. Made with creamy cottage cheese, eggs, and a touch of vanilla, they offer a unique texture and a lightly sweet flavor. Cooked on the stovetop until golden brown, they pair beautifully with maple syrup or your favorite jam.
Ingredients
Scale
Main Ingredients
- 1 1/2 cups cottage cheese
- 4 eggs
- 1 tsp vanilla extract
- 2 tbsp sugar
- 1 tbsp baking powder
- 1 cup flour
- 1/4 cup canola oil (for frying)
Instructions
- Mix the Ingredients: Combine all ingredients in this order: cottage cheese, eggs, vanilla extract, sugar, baking powder, and flour. Mix well after adding each ingredient until the batter is smooth and well combined.
- Preheat the Skillet: Heat a skillet over medium heat and add canola oil, ensuring it’s spread evenly to prevent sticking and allow for a crispy exterior.
- Fry the Pancakes: Using a large cookie scoop (about 3 tablespoons), drop the batter onto the skillet. Fry each pancake for several minutes on one side until golden brown, then carefully flip and cook the other side until equally golden and cooked through.
- Serve Warm: Serve the pancakes hot with maple syrup or jam to enhance their flavor. The inside should be warm with the cheese slightly melted for the best texture and taste.
Notes
- This recipe yields approximately 16 pancakes, enough for about 8 servings (roughly 2 pancakes per serving).
- Using a large cookie scoop helps maintain consistent pancake sizes for even cooking.
- For best results, avoid overcrowding the skillet when frying to allow proper browning.
- You can substitute canola oil with another neutral oil if preferred.
Nutrition
- Serving Size: 2 pancakes (approx. 100g)
- Calories: 210
- Sugar: 5g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 140mg
