A cottage cheese pancake recipe might sound like a health-food workaround, but that’s not what these are. The cottage cheese does add a boost of protein, but it also does something genuinely interesting to the batter: it adds a subtle tang and richness you won’t get from your usual pancake recipe. It also helps give the pancakes their soft, custard-like centers and crisp edges. Best of all, the batter comes together in one bowl without any fuss. Serve them with maple syrup and a pat of butter, or pile on fresh berries if you’re feeling ambitious. Either way, don’t be surprised if they become your new weekend default.
Servings: 3-4
Ingredients:
- • 1 cup cottage cheese (full-fat or low-fat; small curd preferred)
- • ¼ cup milk, plus a bit more if needed
- • 2 large eggs
- • 2 tablespoons sugar
- • 1 teaspoon vanilla extract
- • 1 cup all-purpose flour
- • 1¼ teaspoons baking powder
- • ½ teaspoon salt
- • Vegetable oil and unsalted butter, for cooking
- • Maple syrup, for serving
Directions:
- • In a medium bowl, whisk together the cottage cheese, milk, eggs, sugar, and vanilla until well combined.
- • Add the flour, baking powder, and salt, and stir until just combined. If the batter seems too thick, add 1 to 2 tablespoons more milk, a little at a time.
- • Heat a large nonstick skillet or griddle over medium heat and add a tablespoon of oil and a small pat of butter.
- • Once the butter is melted and sizzling lightly, drop the batter by ¼-cup portions into the pan.
- • Cook until the bottoms are golden and the edges look set, about 3 minutes.
- • Flip carefully and cook for another minute or so, until golden and just cooked through in the center. Wipe the pan clean with a paper towel between batches.
- • Serve warm with maple syrup.
