This recipe is a must try. I felt it necessary to make the post title a bit promotional given that cottage cheese happens to be the key ingredient. This cheese curd product is not something that has ever found its way into my shopping cart until this impression-breaking recipe came along. Truthfully, it was one I resisted making for a long time as I was reminded of my Mom’s lunch choice when she periodically decided she wanted to lose a few pounds. She’d scoop a mound of it on a plate and top it with canned sliced peaches. Even with that delightful peachy syrup present, which I would happily slurp out of the can, there was no masking or enhancing the flavor (or flavorlessness) and consistency of that cottage cheese.
This recipe was passed down by the mother of a close friend who was an amazing baker and breakfast maker. I never had the pleasure of meeting her although feel a fondness and connection based on what she created in her kitchen with an apparent affection for her eaters. My daughter has had these Cottage Cheesers many times at their home and finally overrode my skepticism and led the way to their debut at our table. It was a morning of shocking discovery.
How could a mixture including cottage cheese and eggs but no sugar become something appealingly smooth, perfectly sweet and almost addictive? And as a bonus, they’re nutritious.
High – Calcium, Protein, Vitamins and Minerals
Low – Fat and Carbs
And they don’t cause that post-pancake sluggishness that sometimes settles in when going the traditional route.
Last selling point? They are incredibly easy to make. Just mix a few ingredients in a blender until smooth and they’re ready for the griddle.
So if you’re stuck with some doubt about this transformation of cottage cheese to a curdless and lumpless tasty pancake, there is minimal time lost on giving this recipe a try. And please let me know in the comments section what you think!
COTTAGE CHEESE PANCAKES
- 2 cups cottage cheese (no, low or whole fat)
- 2 teaspoons vanilla
- 6 eggs
- 4 tablespoons whole wheat flour
- 4 tablespoons white flour
- 2 tablespoons coconut, vegetable or canola oil
- Place all ingredients into a blender and puree until smooth.
- Cook on a greased griddle as little silver dollar pancakes, large 5” pancakes or any size in between.
- Top with any or all of the following – powdered sugar, lemon juice, berries and/or maple syrup.
Note: The batter will keep in an airtight container for up to a week in the refrigerator.