Cottage Cheese Pancakes With Indian Spices Food

COTTAGE CHEESE PANCAKES WITH INDIAN SPICES

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

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.

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.

COTTAGE CHEESE PANCAKES RECIPE BY TASTY

Steps:

• Put all of the pancake ingredients in a blender and blend until smooth.
• Place the frying pan over medium-high heat and add 1 tsp of coconut oil or butter. Then, pour the desired amount of pancake batter on the frying pan.
• Let pancakes cook thoroughly before flipping; (pancakes should brown on both sides).
• For the syrup:
• Melt butter
• Add nuts of choice (pecans, walnuts, cashews, sliced almonds) to a skillet with 1 tsp of butter and toast for 2 minutes, caramelizing nuts. Add syrup and simmer until cohesive.
• Serve on top of pancakes.

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:

• 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 AND CAULIFLOWER PANCAKES WITH INDIAN SPICES

Steps:

• 1. Place the cottage cheese in a sieve and drain for 15 minutes. 2. Steam the cauliflower for 5 minutes, remove from the heat and chop fine. Set aside. 3. 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. 4. Combine the dry and wet ingredients and whisk together. Fold in the cauliflower, carrot and chives. 5. Beat the egg whites to stiff but not dry peaks and gently fold into the batter. 6. 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