7.19.2012

Brent * Cottage Cheese Pancakes

Brent: “This is a dish that my mom made for me growing up. It sounds so strange, but it is scrumptious.”

They seem an unlikely pair — cottage cheese and pancakes — and no one would fault you for being skeptical. But put the two together and something magical takes place: mild, creamy cheese joins lightly sweetened batter to form delicious, tender cakes with a healthy dose of protein. They’re delicate and pillowy, yet still somewhat hearty. The perfect vehicle for plump ripe berries and a drizzle of maple syrup.

Three Quick Questions…and Brent’s Answers

It’s your last meal. What do you have?

Strawberry short cake coffee cake…yum!

Your kitchen is burning down. What’s the one thing you grab?

The family recipe book my mom gave me when I turned 18. It has the best recipes that can’t be found anywhere else. Plus, it has huge sentimental value.

Do you have a favorite cookbook?

See above.

Cottage Cheese Pancakes
Print
Recipe type: Breakfast, Main
Author: Adapted from Martha Stewart’s Cottage Cheese Pancakes with Lemon
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: makes 12 small pancakes
Serve with fresh fruit, maple syrup, a smudge of jam, or a simple pat of butter for a healthy, delicious start to your day.
Ingredients
  • 3 large eggs, separated, yolks lightly beaten
  • 1 cup full- or low-fat cottage cheese
  • 1/4 tsp vanilla extract
  • 1/8 cup sugar
  • 1/3 cup all-purpose flour
  • 1/4 tsp baking powder
  • 1/8 tsp salt
  • few dashes cinnamon
Instructions
  1. In a large mixing bowl, beat egg whites on medium-high speed until stiff, glossy peaks form.
  2. In a separate mixing bowl stir together egg yolks, cottage cheese, vanilla, sugar, flour, baking powder, salt, and cinnamon. Gently fold the egg whites into the batter with a rubber spatula.
  3. Heat a griddle or large skillet over medium-high heat. Melt a bit of butter in it; heat until a drop of batter sizzles slightly upon contact. Scoop about 1/4 cup of batter onto the skillet for each pancake, working in batches. Cook until surfaces bubble and edges are set, about 1 minute. Flip pancakes, cooking about 3 minutes more until undersides are golden brown. Repeat process until you have worked through all the batter. These pancakes tend to deflate a bit after cooking, so serve immediately for the fluffiest results. Serve with maple syrup, berries, jam, powdered sugar, or just a simple pat of butter.
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Comments

  • These sound amazing, almost crepe-like, and your photos are beautiful!

    • Kathryn

      Thanks, Jen! Yes, definitely similar to crepes with how light they feel!

      • ~ November 2011 ~ Tue 22Half day for Doctor Becker.Out by noon, but clinic is still open for bisuness.WED 23: Half day for clinic THURS: 24CLOSEDThanksgiving HolidayNotes: PLEASE CALL 2-3 DAYS AHEAD TO GET ANY REFILLS FOR PRESCIPTIONS BEFORE THE HOLIDAY BREAK. THANK YOU

  • Cottage cheese is a great addition to pancakes. I make mine with dried apricot in them too. I think I’ll put vanilla essence in next time as well, that’s a wonderful idea.

    • Kathryn

      Dried apricots sound like they’d be great here!

  • Neal and Suchitra and Mohit

    This is neal, Suchitra’s son. AND I LOVE THESE PANCAKES! The cottage cheese adds a nice, creamy texture, and it also balances out the sweetness of maple syrup. If you were eating these by themselves (since i’m a cinnamon fan) it could use a little more cinnamon, though.

    • Kathryn

      Glad you liked them, Neal! I think you summed up these pancakes perfectly. I like a generous dose of cinnamon in there, too :)

  • Rachel

    These are wonderful! Really, really wonderful! Thank you for a fabulous recipe!

    • Kathryn

      So happy to hear you enjoyed them, Rachel! Thanks for the nice comment.

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  • My favorite pancake recipe is made with cottage cheese as well. I can’t wait to try this version…OK, I’d like some now for dinner.

    • Kathryn

      Ha, I think pancakes are perfectly acceptable dinner fare!

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  • These look fabulous!! Just fell in love with your blog ~ pinning everything!

    • Kathryn

      Thanks, Marla! Glad you found me!:)

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  • michael

    absoloutly brilliant

  • Nicole

    These are amazing! I believe we have found our new go to pancake recipe. and because it uses such a small amount of flour these don’t sit heavy in your stomach like most (the dreaded pancake belly) we made some yesterday and we couldn’t resist making them again today. so good!

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