Bed And Breakfast Cottage Cheese Pancakes Food

COTTAGE CHEESE PANCAKES

Steps:

• Gather the ingredients.
• In a large mixing bowl, whisk together the cottage cheese, oil, and eggs to create a batter. The batter will be lumpy from the cottage cheese, but that's the texture that's needed.
• In a separate bowl, add the baking soda to the flour.
• Sift the flour mixture over the cheese and egg batter and whisk thoroughly until there are no flour lumps. The batter is ready when it is light and frothy with bubbles on the surface. Set aside.
• Heat a large non-stick skillet over medium heat. Add some butter to sufficiently grease the pan and drop 1/4 cup of the batter into the pan.
• Cook on one side for 2 to 3 minutes until bubbles are forming on the surface.
• Flip over and cook for a further 3 minutes. If the skillet is large enough, you can make two or three at the same time. Remove from the pan and wrap in a tea cloth to keep warm while you repeat the process with the remaining butter and pancake batter.
• Serve your pancakes warm with your favorite sides.
• Enjoy!

SIMPLE COTTAGE CHEESE PANCAKES

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.

EASY COTTAGE CHEESE PANCAKES

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.

4-INGREDIENT COTTAGE CHEESE PANCAKES

Steps:

• Whip cottage cheese in KitchenAid or similar mixer. Add the flour and eggs and start the mixer again. With mixer on, add melted butter. This should be a thick batter.
• Test a small amount of batter on grill. Add a small amount of flour if it needs thickening.
• Cook pancakes until golden, then flip and cook for an additional minute. Do not overcook. These pancakes are moist and should spring back to the touch.
• Serve plain or with favorite topping.

BED AND BREAKFAST COTTAGE CHEESE PANCAKES

Steps:

• Separate eggs. Beat whites till you have stiff peaks.
• Mix cottage cheese, flour, melted butter, and egg yolks into a slightly lumpy batter in a bowl.
• Fold in egg whites until incorporated.
• Pour in and coat pan with 1 tbls. oil.
• Pour batter with 1/4 cup measuring cup onto a very hot greased griddle. Cook several minutes, until golden, then turn over and cook several more minutes until golden brown.
• Serve with maple syrup. Enjoy!
• To make for a larger crowd, work in batches. They will keep warm on a platter in a 200 degree oven.

COTTAGE CHEESE PANCAKES

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.

COTTAGE CHEESE PANCAKES

Steps:

• Mix all ingredients (EXCEPT Yogurt) in a blender.
• Cook on a hot griddle until dry on top.
• Turn once.
• Serve with breakfast meat.
• Each person can try a variety of different flavors of fruit yogurt on their pancakes.
• Refrigerate left overs.
• Spread yogurt on and roll up for a cold snack.
• The 20/25 minutes prep.
• time includes the cooking time since it is an active cooking.

SAVORY FILLED COTTAGE CHEESE PANCAKES

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.

COTTAGE CHEESE PANCAKES

Steps:

• Process the cottage cheese, eggs and egg whites in a food processor or blender until smooth.
• Combine the wheat germ, flour, cinnamon and salt in a medium-sized bowl; mix well.
• Add to food processor bowl or blender and process until blended.
• Heat margarine in a non-stick skillet over medium heat.
• Drop 2 tablespoons of batter at a time into the skillet with a spoon.
• Cook the pancakes on each side, for about 1 ½ minutes, or until golden brown.

COTTAGE CHEESE PANCAKES FOR 1

Steps:

• Separate egg into 2 small bowls. Beat egg white until it forms soft peaks. Set aside.
• Add remaining ingredints to egg yolk. Beat with an electric mixer until smooth.
• Stir about 1/2 of the beaten egg white into yolk mixture to soften batter. Fold in remaing egg white until blended.
• Heat a large oiled skillet over medium heat, about 375*F.
• Drop batter by spoonfuls into hot skillet and spread with back of spoon to form 3 inch circles. When underside is golden brown and edges begin to dry, turn and brown other side.