Best Savory Cottage Cheese Pancakes With Indian Spices Cauliflower And Carrots Recipes
COTTAGE CHEESE PANCAKES WITH INDIAN SPICES
We eat these Indian-spiced pancakes for dinner, along with a green salad. They don't even need a topping. If you do want to top them with something, a cucumber raita or plain yogurt would work well
Provided by Martha Rose Shulman
Categories dinner, main course
Time 45m
Yield 16 to 18 pancakes
Number Of Ingredients 13
Steps:
- Place the cottage cheese in a sieve and drain for 15 minutes
- Steam the cauliflower for 5 minutes, remove from the heat and chop fine. Set aside
- In a medium bowl, beat together the cottage cheese, milk, egg yolks and flaxseeds with soaking water. In another bowl, sift together the flour, baking powder, salt and garam masala. Stir in the nigella seeds
- Combine the dry and wet ingredients and whisk together. Fold in the cauliflower, carrot and chives
- Beat the egg whites to stiff but not dry peaks and gently fold into the batter
- Heat a griddle or a large skillet, either nonstick or seasoned cast iron, over medium-high heat. Brush with butter or oil. Use a 1/4-cup ladle or cup measure to drop 3 to 4 tablespoons of batter per pancake onto your heated pan or griddle. These take longer to cook than regular all-flour pancakes, 4 to 5 minutes on the first side. Cook until they are brown on the edges and bubbles break through, then carefully slide a spatula underneath and flip them over. Cook on the other side until they are nicely browned. Serve hot
Nutrition Facts : @context http, Calories 72, UnsaturatedFat 1 gram, Carbohydrate 9 grams, Fat 2 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 143 milligrams, Sugar 2 grams, TransFat 0 grams
EASY COTTAGE CHEESE PANCAKES
A simple brunch dish, savory side, or main dish that can be varied to taste. I enjoy eating cottage cheese pancakes with Indian-inspired toppings, sometimes spiced with curry or ginger, and with chutney and a sour pickle on the side. Add fry bread and a bean salad for a full meal. Feel free to add any spice, fruit puree, seeds, dried fruit, bits of meat or cheese, beans, or condiments to the batter, between 1 tablespoon and 1/2 cup.
Provided by Sarabeth Emet
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 35m
Yield 32
Number Of Ingredients 5
Steps:
- Combine cottage cheese, flour, milk, and eggs in a bowl; mix into a soft batter that is easy to ladle with a large spoon.
- Add enough oil to cover the bottom of a large skillet and heat over medium heat. Working in batches, drop large spoonfuls of batter into the skillet and cook until browned, 3 to 5 minutes per side. Repeat with remaining batter.
Nutrition Facts : Calories 52.5 calories, Carbohydrate 6.7 g, Cholesterol 14.5 mg, Fat 1.3 g, Fiber 0.2 g, Protein 3.2 g, SaturatedFat 0.7 g, Sodium 64.5 mg, Sugar 0.4 g
SAVORY FILLED COTTAGE CHEESE PANCAKES
Savory veggie-filled pancakes for breakfast or any meal. This is my go-to meal when I come home late and don't feel like cooking. Experiment with other veggie, meat, and cheese combinations.
Provided by Linda T
Categories Breakfast and Brunch Pancake Recipes Whole Grain Pancake Recipes
Time 30m
Yield 1
Number Of Ingredients 13
Steps:
- Blend the oatmeal, cottage cheese, and egg whites in a blender until smooth; add water as needed to keep the mixture moving. Add the garlic, Italian seasoning, cayenne pepper, salt, and black pepper; blend to combine.
- Prepare a saucepan with cooking spray and place over medium heat; cook the mushrooms in the hot pan until tender, 5 to 7 minutes; set aside.
- Prepare a large skillet with cooking spray and place over medium-high heat; cook the cottage cheese mixture in the hot skillet until bubbles begin to form on the top. Flip the pancake and cook until browned on the bottom; remove from heat. Spread the mushrooms over one half of the pancake; top the mushrooms with the spinach, Canadian bacon, and feta cheese. Fold the other half of the pancake over the fillings like you would an omelet.
Nutrition Facts : Calories 444.1 calories, Carbohydrate 35.7 g, Cholesterol 58.7 mg, Fat 15.1 g, Fiber 5.7 g, Protein 42 g, SaturatedFat 7.7 g, Sodium 1584.6 mg, Sugar 3.7 g
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