Cottage Cheese Pancakes
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Cottage Cheese Pancakes
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Cottage cheese pancakes are a protein-packed twist on traditional pancakes with a mild, tangy flavor and fluffy texture that's easy to make!
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Ingredients
- 4 large eggs
- 1 cup cottage cheese
- ¼ cup milk
- 3 tablespoons maple syrup plus more for serving
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder aluminium free
- ½ teaspoon cinnamon
- 2 tablespoons melted butter plus more for cooking
- fresh berries for serving
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Instructions
- In a large bowl, whisk together eggs, cottage cheese, milk, maple syrup and vanilla extract until combined. Sift in flour, baking powder and cinnamon. Whisk until the flour is incorporated.
- Whisk in the melted butter, then let the batter rest for 10 minutes.
- When ready to cook, lightly butter a large skillet and set over medium heat. When the skillet is hot, add the batter to the pan in about ¼ cup mounds, taking care not to crowd the pan. Cook for about 2 to 3 minutes per side. Repeat with remaining batter, adding more butter to the cooking surface as needed.
- Serve warm topped with maple syrup and fresh berries.
Equipments used:
Notes
- Storage: Pancakes are best enjoyed freshly made, but if you have leftover cottage cheese pancakes, place them in an airtight container and refrigerate them. To reheat, place on a sheet pan and warm in a preheated 350° oven for about 5 minutes or until heated through. Or, you can pop them in the microwave with a damp paper towel, heating in 30-second intervals until hot.
- Tips:
- Don't overmix! Overmixing the batter can make them tough. Fold the wet and dry together until just combined for a fluffy pancake.
- Rest the batter. Give your batter about 10 minutes before cooking to allow the ingredients to fully hydrate, relax the gluten, and activate leavening agents. This results in a smoother, more consistent batter, more tender texture, and fluffier pancakes.
- Use small curd cottage cheese. The smaller curds create a smoother texture and a more pleasant mouthfeel in the pancakes. If only large curd is available, you can just blend it quickly in a blender or food processor.
- Add the butter last. This helps to prevent it from solidifying and clumping together which can happen if the melted butter is added to the batter too early or if it's added to a colder batter. Whisking the melted butter in quickly after the batter is combined can incorporate it smoothly and distribute the fat evenly throughout the mixture.
Nutrition Information
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Calories
360kcal
(18%)
Carbohydrates
43g
(14%)
Protein
16g
(32%)
Fat
13g
(20%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.2g
Cholesterol
189mg
(63%)
Sodium
532mg
(22%)
Potassium
218mg
(6%)
Fiber
1g
(4%)
Sugar
12g
(24%)
Vitamin A
511IU
(10%)
Vitamin C
0.01mg
(0%)
Calcium
172mg
(17%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Calories | 360kcal | 18% |
| Carbohydrates | 43g | 14% |
| Protein | 16g | 32% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 189mg | 63% |
| Sodium | 532mg | 22% |
| Potassium | 218mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 511IU | 10% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 172mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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