Cottage Cheese Pancakes

Anita Delene Manthe
Jul 22, 2017
2 min read

(8-10 pancakes; 10 min)

2 cups small-curd cottage cheese (2 tubs)

6 large eggs, separated

2/3 cup all-purpose flour

2 tablespoons brown sugar

1 teaspoon salt

¼ teaspoon ground, cinnamon (substitute to your preference – cloves, nutmeg, ginger, etc.)

1/8 teaspoon cream of tartar

Butter, for cooking – or grapeseed oil – I like the nuttiness of grapeseed oil

Maple syrup, for serving

Sliced fruit, berries, or bacon!

In a bowl mix the cottage cheese, egg yolks, flour, sugar, salt and spices. Mix well. In another bowl whisk the egg-whites until frothy and foamy. Add the cream of tartar and whisk until peaks form. Slowly and gently fold the egg-whites into the cottage cheese mixture. Coat a nonstick pan with butter or oil. When the pan is hot drop ¼ cup of the mixture into the pan. Cook until set – about 3 minutes – flip and cook the other side – for about another 3 – 5 minutes – depending on how cooked you prefer it to be. Serve with sliced fruit, berries, etc.!

Pancakes always transform a meal into a special event whether they are served at breakfast, lunch or dinner. I like to double the quantities and make a whole stack. They refrigerate well, and can be microwaved when needed or simply as a grab and dash snack for those crazy and rushed days! For a truly breakfast pancake I use oatmeal flour – I make it by tossing the oatmeal into a blender and pulsing it a few times. Pulse, shake, and pulse again. The flour will be slightly coarse – but, I like it that way!

Although the spices for this recipe lean more towards a breakfast meal, you can change them to suit the meal you want to serve the pancakes with. When substituting spices, stick to all-purpose flour! Consider adding pepper flakes, herbs, garlic or whatever you prefer - this recipe is very adaptable. How about some finely chopped and roasted nuts or sesame seeds? Substitute the cinnamon, berries and syrup with something you really like – make the recipe your original! A further cheat for this recipe is to use a large muffin pan instead of a pan. Coat the muffin wells with the oil or butter and fill ½ way with the batter. Bake in a very hot oven ‘til golden and done (about 8 to 10 minutes). This method makes about 8 – 10 muffin-pancakes!