Patiently waiting for our family’s favorite breakfast!
Cottage Cheese Pancakes - Perfect for Syruping Season
I’ve shared a couple of unique pancake recipes, but this one takes the (pan)cake - this is our family’s favorite! So much so, my daughter made a weekly breakfast rotation with cottage cheese pancakes at the top of the list! Over the years, I have undoubtedly made this recipe more than any other recipe in my recipe book. A true testament of being a Cheesehead! And perfect to enjoy in the middle of syruping season.
Cottage cheese?!?
Most people (myself included) have never heard of cottage cheese pancakes. I was a skeptic at first, but the recipe intrigued me. I wondered if the pancake would have any flavor and how the curds would melt into the pancake. All I can say is try for yourself!
Cottage cheese has a surprisingly long life, so if you aren’t able to muster the ambition to tackle a new recipe this week, you still can next week (or even the week after). But don’t be intimidated, with only six ingredients, the recipe is pretty simple.
Wisconsin maple syrup
Many people ask if the cottage cheese is on the pancake - nope, only pure maple syrup. In Wisconsin, it’s not hard to get our hands on real maple syrup, especially this time of year! My parents make their own, so we always have a quart or two onhand (currently a whole shelf!). The sweetness of the syrup compliments the mild flavor of the pancake so well.
Sticks to the ribs
The excitement of checking for sap in the buckets!
With hearty ingredients such as whole wheat flour and eggs (not to mention cottage cheese), this breakfast will keep you fueled for most of the morning. I typically don’t like using whole wheat flour in many recipes since it changes the flavor. But this recipe is an exemption - I can’t even tell it’s made with “healthy” flour.
This recipe is a great source of protein, especially appealing for those trying to build muscle. A whopping 20 g of protein in just five pancakes!
Less is more
Usually making pancakes for our family turns into a nearly hour-long endeavor. But with cottage cheese pancakes, I only have to make half the number I usually need to make compared to the traditional pancake recipes. That being said, we still need to make a quadruple batch for our family. That’s an entire dozen eggs - in pancakes! Not to mention an entire carton of cottage cheese and then some. What can I say - it’s a family favorite.
All three stages of cottage cheese pancakes (batter, on the griddle, and on my plate)!
Cottage Cheese Pancakes Recipe
1/2 cup whole wheat flour
1/2 t. baking powder
3 eggs
2 T. canola oil
1 cup cottage cheese
1/2 t. vanilla
Mix the flour and baking powder in a bowl. Add the cottage cheese and oil. Lightly beat and mix in the eggs. Stir in the vanilla. (You may add a bit of milk if you prefer a thinner pancake.) Pour onto a greased and preheated griddle and flip when golden. When second side is golden, serve with maple syrup.
Yields 10 pancakes
Related:
Cranberry sage gnocchi (for those cheeseheads!)
All smiles with the first pancakes of the morning.