They say that happiness is only a pancake away. They are so darn tasty, so I can hardly think of anything else that brightens up my day quite like pancakes on a Sunday morning, that is especially true with regards to cottage cheese pancakes.
The number one quality of a good pancake is a fluffy and moist texture. So this recipe should do the trick. Plus, it is a perfect breakfast prior to your morning workout, as it is rich in protein thanks to the cottage cheese. I’d also say that it is relatively low carb as far as pancakes go.
At first, when we made cottage cheese pancakes it was with the intention of having your cake and eating it. That means having tasty pancakes, but still making sure we eat healthy. Now the tables have turned and it turns out, we both fastly prefer the cottage cheese pancakes over the original flour-domineered version.
Ingredients for cottage cheese pancakes for two:
- ½ cup (65g) of flour
- 2/3 cup (200g) of cottage cheese
- 2 eggs
- 2 tablespoons of milk
- 2 tablespoons of vanilla sugar
- 2 tablespoons of butter
- 1 teaspoon of baking powder
- ¼ teaspoon of baking soda (though this is optional I’d say)
- A pinch of cinnamon
- Looooots of maple syrup (this one by REWE in Germany or this one from Stonewall Kitchen the US are my favorites)
How to prepare cottage cheese pancakes
Pancakes have one wonderful characteristic: You do not have to rigidly follow a certain order when adding the individual ingredients. Just mix them all together in a big bowl. The only exception would be the butter. I came to the conclusion that pancakes somehow turn out this tiny bit better if you melt the butter in a pan before adding it to the dough. I also like to add a pinch of cinnamon.
As for the frying itself, I like small pancakes. So I usually scoop a generous tablespoon of dough into the pan. To make sure that your first batch of pancakes stay warm until you get your last batch ready, store them in a dish in the oven at a very low temperature.
Enjoy your Sunday folks!