Cottage Cheese Pancakes Sw Ww Points Inc Food

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 WEIGHT WATCHERS

Steps:

• Whisk the cottage cheese, yogurt, eggs, and vanilla together in a large bowl. Stir in the all purpose flour, whole wheat flour, sugar and salt.
• Spray a large nonstick skillet or griddle with nonstick spray and heat over medium heat. Pour the batter by 2 tablespoon measures onto the griddle. Cook until small bubbles just begin to appear on top of the pancakes and they are golden brown underneath, about 2 minutes. Flip and cook until the second side has browned, about 2 minutes longer.

COTTAGE CHEESE PANCAKES

Steps:

• Preheat oven to 200 degrees.
• Pulse cottage cheese, eggs, flour and butter in a food processor until just combined (batter will be slightly lumpy).
• Heat a griddle or large heavy skillet over moderate heat until hot enough to make drops of water scatter over its surface, then brush with oil.
• Working in batches, fill a 1/4 cup measure halfway with batter for each pancake, then pour batter onto griddle and cook, turning over once, until golden, about 2 to 3 minutes per batch.
• Transfer to a heatproof platter and keep warm in oven until ready to serve.

COTTAGE CHEESE, BLUEBERRY PANCAKES

Steps:

• Combine all ingredients except for the blueberries and stir until well mixed. Gently fold in blueberries.
• In a skillet sprayed with nonstick spray, drop batter into pan to form 3 pancakes (or 1 big pancake). Once pancakes begin to look solid (about 3 minutes), gently flip (if possible, re-spritz the pan with nonstick spray as you flip 'em to prevent sticking). Cook for approximately 3 additional minutes, or until both sides are lightly browned and insides are cooked through.

COTTAGE CHEESE PANCAKES SW & WW POINTS INC

Steps:

• You need to keep track of the weights so that you can get figure out the final amount of batter needed for each portion. Yes maths is involved sorry!
• Food process the Ryvita to break it up and then add the oats, whiz again, till you get a medium to fine consistency (depends on how big you like the oats in the final product).
• Place all dry ingredients in a bowl and weigh it (Approx 373g).
• Weigh out an amount of cottage cheese equal to the weight of the dry ingredients (373g).
• Mix eggs, sweetner and essence together then make up to a final weight of 460g using water
• Break down the cottage cheese if wanted (I don't bother).
• Place dry ingredients, cheese and egg/water mix in a bowl / mixer and mix.
• Please note: the mixture at this point is quite thick and how you intend to cook it will help you decide how thick you want it. I cook mine in a waffle iron so the final amount of liquid added is taking that into account.
• Remember I asked you to keep track of the weights, below shows why:.
• 103g(Ryvita) + 270g(oats) + 373g(Cheese) + 460g(egg/water mix) = 1206g
• + water addition for preferred consistency (e.g 250ml = 250g) = 1456g.
• Amount of batter per pancake 1456 / 10 = 145.6g, weigh this out into a cup and pour into waffle iron as you cook.
• Top with your favourite toppings.
• This amount of batter can be used for how ever many pancakes / waffles you want. Just recalculate Syns / PP as needed.
• Total PP per serving= 4PP (works out at 3.7).
• Syns depends if doing Red, Green or EE day, calculate as required.