Creamy Cottage Cheese Pancakes
Increase the protein content of your pancakes by adding cottage cheese. The result is a nicely moist (but still fluffy) flapjack.
Total Time: 20
Yield: 16 pancakes
- 2 cups cottage cheese
- 4 eggs, lightly beaten
- 4 tablespoons unsalted butter, melted, plus extra for cooking
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- Garnish: Pineapple-Ginger or Fig-Walnut Toppings
InstructionsWhip cottage cheese in a large bowl until most of the curds are broken up. Add eggs and mix well, then drizzle in butter and whip until smooth. In a separate bowl, stir together flour, baking powder, salt, and sugar. Add wet ingredients to dry ingredients, then stir until just blended.
Heat a lightly buttered griddle or cast-iron skillet over moderately high heat. Ladle in batter, 1/4 cup at a time. Cook 3 to 4 minutes, then check underside. If browned, gently flip pancakes and cook 2 minutes longer. Repeat with remaining batter. Serve with either the Pineapple-Ginger or Fig-Walnut Topping.