Cottage Cheese Pancakes
12 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
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- Sesame: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- ΒΎ cup all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- Β½ teaspoon salt
- 3 large eggs
- 1 ΒΌ cups cottage cheese (small curd is ideal)
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Method
- In a large mixing bowl, combine the flour, baking powder, sugar, and salt.
- In another bowl, combine the eggs, cottage cheese, and melted butter, and vanilla extract and mix until well combined.
- Add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
- Allow the batter to rest for about 15-30 minutes at room temperature. This helps the ingredients to fully combine and the gluten in the flour to relax.
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
- Use a 3-tablespoon cookie scoop to pour the batter onto the hot skillet, creating even-sized pancakes.
- Cook until the edges look set and bubbles form on the surface, then flip and cook until golden brown on the other side.
- Serve hot with your preferred toppings.