Description
Fluffy, protein-rich pancakes made with blended cottage cheese and eggs, fried to golden perfection. The curd texture adds a custard-like interior with caramelized edges, ideal for a hearty yet light breakfast.
Ingredients
1 1/2 cups full-fat cottage cheese
4 large eggs (room temperature)
1 tsp pure vanilla extract
2 tbsp granulated sugar
1 tbsp double-acting baking powder
1 cup unbleached all-purpose flour
1/4 cup canola oil (for frying)
Instructions
Pat cottage cheese dry with paper towels to remove excess liquid.
In a large bowl, fold in eggs one at a time with a spatula.
Add vanilla extract and sugar, mixing until sugar dissolves completely.
Incorporate baking powder gradually, pausing to check consistency after each addition.
Gently fold in flour in three stages until batter has visible lumps but cohesive texture.
Let batter rest for 10 minutes while preheating a skillet over medium heat with canola oil.
Cook 1/4-cup batter portions for 2.5 minutes per side, flipping when golden brown and airy.
Notes
Strain cottage cheese 30 minutes ahead for drier results.
Use a pizza cutter to slice warm pancakes for clean round edges.
Test oil temperature: a drop of batter should sizzle but not bubble.
Fluffiest results with full-fat cottage cheese and room-temperature eggs.
- Prep Time: 5
- Cook Time: 30
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: Breakfast/Brunch
Nutrition
- Serving Size: 2 pancakes
- Calories: 175
- Sugar: 3g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 4g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 120mg