These pancakes are light and eggy, with a slightly savory flavor from the cottage cheese that melts inside the pancakes. They are great with raspberries!
In a large bowl, stir together flour, baking soda, salt and sugar. In a separate bowl, whisk together eggs, cottage cheese, milk and oil. Add the flour mixture to the egg mixture and whisk until completely blended. Add frozen berries, if using.
Spray a large skillet or griddle with cooking spray then heat over medium heat. Working in batches, form each pancake by spooning about 1/4 cup of the batter onto the skillet. Cook, flipping pancakes once, until golden brown on both sides and cooked through, about 5 minutes total. Transfer to plates and serve.
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These pancakes have a very creamy, somewhat eggy texture. They are delicious with raspberries. They are very easy to make, but do take a little longer to cook than traditional pancakes. Will definitely be making them again and trying different berries or fruits.
Prep: Cook:
Serves: 10 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 1 Level: Easy
Prep: Cook:
Serves: 11 Level: Easy
Prep: Cook:
Serves: 1 Level: Easy
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sarahwbs2506 on 5.10.2011
I do a pancake like this with the extra egg and cottage cheese….but I add sauteed apple pieces in butter with cinnamon YUM!…I love the extra protein the egg and cottage cheese give it…makes it a decent meal!