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Cottage Cheese Pancakes

Savour the start of your day with a stack of these soft, pillowy pancakes topped with fresh strawberries and drenched in maple syrup. This breakfast features cottage cheese, though the taste is very subtle.

Prep:

minutes

Cook:

5

minutes

TOtal:

minutes

Ingredients

  • 140g (1 cup) all-purpose flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • 4 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1 tbsp granulated sugar
  • 480g (2 cups) cottage cheese (4%)
  • Cooking spray (or butter, vegetable oil)
  • Fresh strawberries
  • Pure maple syrup

Instructions

  1. Whisk the flour, baking soda, and salt together in a large bowl.  Set aside.
  2. Whisk the eggs in a medium-sized bowl until light and frothy.
  3. Add the vanilla, sugar and cottage cheese, whisking until incorporated.
  4. Pour the egg mixture into the dry ingredients.  Whisk until just combined, do not overmix.
  5. Heat the skillet or frying pan on low heat.  
  6. Spray the cooking oil (or add 1 tbsp of unsalted butter or vegetable oil) into the pan.
  7. Scoop ¼ cup of pancake batter and pour it into the pan.  Cook 3 pancakes at a time.
  8. Cook for 3 minutes.  Once the bottom is golden and bubbles form at the surface, flip the pancakes and cook for another 2 minutes.
  9. Serve 3 pancakes per person.  This recipe makes 12 pancakes, serves 4 people.
  10. Top with fresh strawberries and drench in pure maple syrup.