FLUFFY COTTAGE CHEESE PANCAKES RECIPE
These cottage cheese pancakes are fluffy, delicious, easy to make and have really simple ingredients. They also reheat really well in the toaster if you have leftovers.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 25m
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk together 4 large eggs until well beaten. Add 16 oz cottage cheese, 1 tsp vanilla, 3 Tbsp honey and whisk until combined. Stir in 1/3 cup raisins, if using.
- In a separate small bowl, whisk together 1 cup + 2 Tbsp flour and 1 tsp baking soda (if your baking soda has any lumps at all, sift it into the flour). Whisk the dry ingredients into your wet ingredients.
- Heat a large non-stick skillet over medium/low heat and add 2 Tbsp oil. Once the oil is hot, place a heaping tablespoon of pancake batter into the hot oil and sauté until golden and puffed up (about 2-3 min per side). I recommend a splatter guard since these do create a little bit of a splatter. If it's splattering alot, turning the heat down will help. Serve warm with sour cream, maple syrup, fruit or jam, or all of the above!
Nutrition Facts : Calories 271 kcal, Carbohydrate 33 g, Protein 15 g, Fat 8 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 112 mg, Sodium 534 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
COTTAGE CHEESE PANCAKES
The name of the recipe may sound odd, but it is fantastic! My husband and I love to make this for breakfast on lazy weekends. Serve with syrup.
Provided by Jennifer
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Combine cottage cheese, flour, oil, and eggs in a large bowl.
- Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/3 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
Nutrition Facts : Calories 209.7 calories, Carbohydrate 9.7 g, Cholesterol 147.9 mg, Fat 13.2 g, Fiber 0.3 g, Protein 12.8 g, SaturatedFat 3.8 g, Sodium 284.3 mg, Sugar 0.5 g
COTTAGE CHEESE PANCAKES
A breakfast of cottage cheese with ketchup and pepper might seem scandalous to some, but to President Nixon it was standard morning fare. The cottage cheese in these flapjacks adds nice texture and an old-fashioned flavor reminiscent of blintzes. If you want to top them with something red, I suggest strawberry syrup.
Provided by Taste of Home
Time 20m
Yield 8 pancakes.
Number Of Ingredients 4
Steps:
- In a small bowl, whisk eggs, cottage cheese and butter until blended. Add flour; stir just until moistened., Lightly grease a griddle; heat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bottoms are golden brown. Turn; cook until second side is golden brown.
Nutrition Facts : Calories 326 calories, Fat 23g fat (13g saturated fat), Cholesterol 234mg cholesterol, Sodium 378mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 0 fiber), Protein 13g protein.
COTTAGE CHEESE PANCAKES
Steps:
- Add all ingredients to a blender.
- Blend until smooth.
- Pour onto hot griddle that has been sprayed with nonstick cooking spray or butter.
- Let cook until browned on bottom and bubbly on top. Flip and cook on the other side.
- Eat with maple syrup or add fillings and roll up or fold like a crepe.
Nutrition Facts : Calories 87 kcal, Carbohydrate 8 g, Protein 5 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 59 mg, Sodium 216 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
IMPOSSIBLY EASY TRIPLE CHEESE PIE
Say cheese! This pie with its delicious blend of cottage, mozzarella and Cheddar cheeses will delight the cheese lover in you.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Grease 9-inch pie plate. Stir together cheeses and bell pepper; spread in pie plate.
- Stir Bisquick mix, milk and eggs until blended. Pour into pie plate; sprinkle with onions.
- Bake about 35 minutes or until golden brown and knife inserted in center comes out clean. Cool 5 minutes.
Nutrition Facts : Calories 200, Carbohydrate 11 g, Cholesterol 90 mg, Fiber 0 g, Protein 12 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 400 mg
COTTAGE CHEESE AND YOGURT PANCAKES
This recipe comes from the Big Book of Breakfast, written my Maryana Vollstedt. This cookbook is filled with many delicious recipes and I HIGHLY recommend it to anyone who enjoys breakfast/brunch foods! I serve these pancakes with a mixture of flavoured yogurt and some pure maple syrup.
Provided by Tammy Sutherland
Categories Breakfast
Time 14m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl combine flour, baking powder and baking soda.
- In a medium bowl whisk together eggs, cottage cheese, yogurt, milk and oil.
- Add wet mixture to dry mixture and stir until well combined.
- Preheat a non-stick griddle or skillet over medium heat.
- Pour 1/4 cup of batter onto griddle for each pancake.
- Cook until bubbles form on the surface (about 2 minutes).
- Flip pancakes and cook until golden brown on the other side.
- Serve with toppings of your choice.
SIMPLE COTTAGE CHEESE PANCAKES
These are an old favorite of mine. I use small-curd, low-fat cottage cheese. They come out thin and delicate, somewhere between a classic pancake and a crepe. A nice addition to a reduced-carb diet.
Provided by Karyn Andrea
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 1h20m
Yield 3
Number Of Ingredients 7
Steps:
- Strain cottage cheese in a sieve fitted over a bowl, pressing down occasionally, until cottage cheese has dried out, about 1 hour.
- Beat eggs in a medium bowl; add cottage cheese, flour, melted butter, and salt. Mix until just blended.
- Heat butter in a frying pan over medium-high heat; drop large spoonfuls of batter into the melted butter. Sprinkle blueberries into batter. Cook until lightly browned, 2 to 3 minutes per side.
Nutrition Facts : Calories 273.4 calories, Carbohydrate 12.1 g, Cholesterol 221.2 mg, Fat 17.5 g, Fiber 0.6 g, Protein 16.9 g, SaturatedFat 9.4 g, Sodium 632 mg, Sugar 1.8 g
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