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Cottage Cheese Pancakes With Cinnamon and Maple Butter

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 pancakes made with cottage cheese.

A bonus? This cinnamon and maple butter can be made ahead—just cover and refrigerate. For easy spreading, remove from the 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.

 

Nutrition information
15min
Prep time
15min
Cook time
4
Servings

Cottage Cheese Pancakes With Cinnamon and Maple Butter

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 pancakes made with cottage cheese.

A bonus? This cinnamon and maple butter can be made ahead—just cover and refrigerate. For easy spreading, remove from the 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.

 

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 pancakes made with cottage cheese.

A bonus? This cinnamon and maple butter can be made ahead—just cover and refrigerate. For easy spreading, remove from the 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.

 

Nutrition information
15min
Prep time
15min
Cook time
4
Servings

Ingredients:

For Cottage Cheese Pancakes

For Cinnamon Maple Butter

Directions:

For Cottage Cheese Pancakes

  1. Whisk flour, baking powder and salt in a small bowl. Beat egg whites in a large mixer bowl until stiff (not dry).
  2. Thoroughly whisk egg yolks, cottage cheese, milk and vanilla in a large bowl until well blended. This mixture will not be smooth.
  3. Add dry ingredients; gently whisk together just until blended. Fold in beaten egg whites.
  4. 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.
  5. 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.
  6. Serve the cottage cheese pancakes with Cinnamon Maple Butter and fresh fruit.

For Cinnamon Maple Butter

  1. 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)

Tips:

Preparation, Serving & Storage 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.

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Nutrition Information

  • Per serving
  • Calories 206
  • Total Fat 5g
  • Cholesterol 148mg
  • Sodium 742g
  • Total Carbohydrate 21g
  • Protein 17g

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