Give your pancakes a lift by adding creamy, dreamy cottage or ricotta cheese. This recipe will have you drooling and feeling like you’re on cloud nine, and who couldn’t use a little of that? Start your morning with this cottage cheese pancakes recipe.
A bonus? This butter can be made ahead—just cover and refrigerate. For easy spreading, remove from refrigerator 30 minutes before serving. Try any leftover butter on roasted carrots, in a baked sweet potato, spread on a grilled pork chop or on your morning toast.
Ingredients
Cottage Cheese Pancakes Ingredients
2/3 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 large eggs, separated, room temperature
1 1/4 cups small curd cottage cheese or ricotta cheese (fat level of choice)
2/3 cup milk (fat level of choice)
1/2 teaspoon vanilla
Cinnamon Maple Butter (see recipe)
Fresh fruit
Cinnamon Maple Butter Ingredients
1/2 cup (1 stick) butter, room temperature
1 tablespoon maple syrup
1/2 teaspoon ground cinnamon
Instructions
Cottage Cheese Pancakes Instructions
- Whisk flour, baking powder and salt in a small bowl. Beat egg whites in a large mixer bowl until stiff (not dry).
- Thoroughly whisk egg yolks, cottage cheese, milk and vanilla in a large bowl until well blended. This mixture will not be smooth. Add dry ingredients; gently whisk together just until blended. Fold in beaten egg whites.
- Heat a lightly greased large nonstick skillet or griddle over medium heat until hot. Cook in batches, spooning 1/4 cup batter into skillet for each pancake. When a few bubbles form, the top starts to dry around the edges and the bottom side is golden brown, turn pancakes. Cook until second side is golden brown.
- Serve with Cinnamon Maple Butter and fresh fruit.
Cinnamon Maple Butter Instructions
- Whip butter, maple syrup and cinnamon in a small bowl until blended.
(Cinnamon Maple Butter Nutrition Information per serving: 380 calories; 16 g total fat, 5 g saturated fat; 19 mg cholesterol; 302 mg sodium; 48 g carbohydrate; 11 g dietary fiber; 14 g protein)
Cook’s Tips
- Preheat skillet or griddle before cooking pancakes until a few drops of water flicked on pan sizzle and dance on surface.
- Cook pancakes in batches. Cottage cheese pancakes are at their best hot from the pan. If not serving immediately, keep warm in a preheated 200°F oven.
- Fewer bubbles will form on top of cottage cheese pancakes during cooking than you're used to seeing on basic pancakes.
- Recipe makes about 20 4-inch pancakes.
- For silver dollar pancakes, use 1 tablespoon batter each.
- Make your own freezer pancakes, ready to pop in the toaster for hectic weekday mornings. To freeze, cool pancakes on wire racks. Freeze in single layer 1 to 2 hours. Wrap well, individually or stacked; freeze up to 1 month.
