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!
Nutrition Facts : Calories 357 kcal, Carbohydrate 26 g, Cholesterol 172 mg, Fiber 1 g, Protein 14 g, SaturatedFat 8 g, Sodium 568 mg, Sugar 2 g, Fat 22 g, ServingSize 8 Pancakes, UnsaturatedFat 0 g
COTTAGE CHEESE PANCAKES
Make and share this Cottage Cheese Pancakes recipe from Food.com.
Provided by Fauve
Categories Breakfast
Time 14m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- In medium bowl, mash cottage cheese till almost smooth.
- Add eggs, beat lightly.
- Add flour, salt and cinnamon; mix well.
- Drop by scant 1/4 cup onto lightly greased hot griddle or skillet.
- When bubbles appear on top, turn and brown lightly on other side.
Nutrition Facts : Calories 300.8, Fat 14.2, SaturatedFat 5, Cholesterol 389.9, Sodium 815.2, Carbohydrate 15.8, Fiber 0.5, Sugar 3.2, Protein 25.8
COTTAGE CHEESE PANCAKES
I got this from the Heart and Stroke Foundation of Canada's website. I thought they looked pretty interesting! My husband claims to not like cottage cheese, but he had no problem enjoying these!
Provided by C and Ds Mommy
Categories Breakfast
Time 15m
Yield 12 pancakes, 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 147, Fat 5.4, SaturatedFat 1.4, Cholesterol 55.1, Sodium 381.4, Carbohydrate 12.1, Fiber 2.1, Sugar 1.8, Protein 13
COTTAGE CHEESE PANCAKES
Adapted from Churchill House Inn in Brandon, Vermont. They are crisp and golden on the outside and creamy on the inside! The cottage cheese gives these pancakes their tangy flavor and creamy texture. Serve with butter and pure maple syrup.
Provided by BeccaB3c
Categories Breakfast
Time 30m
Yield 18 3 inch pancakes, 6-9 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 224.8, Fat 16.5, SaturatedFat 9.3, Cholesterol 176.8, Sodium 190.2, Carbohydrate 9.2, Fiber 0.3, Sugar 0.4, Protein 9.8
COTTAGE CHEESE PANCAKES
Cottage Cheese Pancakes are to-die-for! They have wonderfully crispy edges and a melty center that will have you HOOKED.
Provided by Natalya Drozhzhin
Categories Breakfast
Time 45m
Number Of Ingredients 7
Steps:
- Combine all ingredients in the following order - cheese, eggs, vanilla extract, sugar, baking powder and flour. Mix in each time you add an ingredient.
- Preheat a skillet with canola oil on a medium heat. Fry the cottage cheese pancakes on each side until golden brown.
- Serve with maple syrup or jam, while they are still hot and the cheese inside is melted.
Nutrition Facts : Calories 214 kcal, Carbohydrate 18 g, Protein 10 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 90 mg, Sodium 215 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
COTTAGE CHEESE PANCAKES - BISQUICK
So many other recipes I've found call for several ingredients or make a lot. I've always made my pancakes much more simply than that. I got this recipe when I was recovering from surgery - they're high-protein and quick and easy. Perfect for a quick breakfast when you don't feel well.
Provided by Seedbeads
Categories Breakfast
Time 8m
Yield 2 pancakes (6")
Number Of Ingredients 3
Steps:
- Combine all ingredients in a bowl.
- Cook like regular pancakes in a greased skillet, flipping once - mind the cheese, it melts and sticks sometimes.
- Serve with syrup or butter (or both).
Nutrition Facts : Calories 155.7, Fat 7.1, SaturatedFat 2.3, Cholesterol 102.2, Sodium 388.5, Carbohydrate 12.1, Fiber 0.3, Sugar 3.4, Protein 10.3
FLUFFY COTTAGE CHEESE PANCAKES
Not liking cottage cheese yet wanting the additional protein brought me to this recipe. These are lovely, fluffy, non-cottagey tasting pancakes. It's been in my family for a long time. Enjoy!
Provided by CobraLimes
Categories Breakfast
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together in large bowl.
- There is no need to overmix this batter as the lumps will disappear when cooked.
- Drop onto hot griddle or pan to make pancakes.
- When bubbling on top, turn to complete.
- Serve immediately with the syrup of your choice and/or dust with confectioner's sugar.
COTTAGE CHEESE PANCAKES
Cottage cheese pancakes are for the lovers of tangy baked goods that are paired with sweet fruits or syrup.These pancakes are packed with protein thanks to a cup of cottage cheese and three eggs!
Provided by Karlynn Johnston
Categories Breakfast
Number Of Ingredients 7
Steps:
- Whisk together the flour and baking powder in a medium sized bowl. Mix in the cottage cheese, butter, sugar, eggs and vanilla, mix together completely.
- Heat a well oiled large skillet over medium heat or a griddle.
- 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.
Nutrition Facts : ServingSize 1 pancake, Calories 130 kcal, Carbohydrate 7 g, Protein 8 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 109 mg, Sodium 197 mg, Fiber 1 g, Sugar 1 g
COTTAGE CHEESE PANCAKES
Drizzle these pancakes with maple syrup or your favorite fruit sauce. They can also be served with fresh fruit and a dusting of confectioners' sugar.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Time 25m
Number Of Ingredients 9
Steps:
- In a large bowl, stir together flour, sugar, baking powder, and baking soda. Stir in cottage cheese, milk, egg whites, and vanilla.
- In a large nonstick skillet, heat 2 teaspoons oil over medium. Working in batches, drop cottage cheese mixture by 1/4 cupfuls into pan (2 or 3 at a time).
- Cook until bottoms are set and tops have small bubbles, about 1 minute. Turn pancakes and cook until just firm in the center, 1 to 3 minutes more. Repeat, using remaining 3 teaspoons oil for the other batches.
Nutrition Facts : Calories 213 g, Fat 8 g, Protein 11 g
SIMPLE COTTAGE CHEESE PANCAKES
These are an old favorite of mine. I use small-curd, low-fat cottage cheese. They come out thin and delicate, somewhere between a classic pancake and a crepe. A nice addition to a reduced-carb diet.
Provided by Karyn Andrea
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 1h20m
Yield 3
Number Of Ingredients 7
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.
Nutrition Facts : Calories 273.4 calories, Carbohydrate 12.1 g, Cholesterol 221.2 mg, Fat 17.5 g, Fiber 0.6 g, Protein 16.9 g, SaturatedFat 9.4 g, Sodium 632 mg, Sugar 1.8 g
COTTAGE CHEESE PANCAKES
These fluffy 4 ingredient Cottage Cheese Pancakes is one of my favourite breakfast recipes. They are surprisingly healthy and really pack in the protein.
Provided by atasteofmadness
Time 20m
Number Of Ingredients 4
Steps:
- Pulse the cottage cheese in a food processor.
- In a large bowl, combine the cottage cheese, flour, oil and eggs until fully incorporated.
- Heat a large skillet over medium heat and spray with cooking spray. Scoop 1/4 cup of batter for each pancake, and flip when bubbles are covering the surface of the pancake. Cook the other side until it is golden.
COTTAGE CHEESE PANCAKES
The name of the recipe may sound odd, but it is fantastic! My husband and I love to make this for breakfast on lazy weekends. Serve with syrup.
Provided by Jennifer
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 15m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 209.7 calories, Carbohydrate 9.7 g, Cholesterol 147.9 mg, Fat 13.2 g, Fiber 0.3 g, Protein 12.8 g, SaturatedFat 3.8 g, Sodium 284.3 mg, Sugar 0.5 g
LEMON COTTAGE CHEESE PANCAKES
Provided by Food Network
Time 1h50m
Yield 15 servings
Number Of Ingredients 8
Steps:
- Mix all ingredients together. Store in refrigerator. Will keep for 5 to 7 days in an airtight container. Stir before using. Cook like regular pancakes on a flat griddle. Use vegetable spray on the griddle. Make the pancakes no larger than 4 inches across. Flip carefully as they are very soft and have a tendency to tear. Serve with berry preserves or fresh seasonal berries.
COTTAGE CHEESE PANCAKES
Categories Egg Onion Side Sauté Vegetarian Quick & Easy Cottage Cheese Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 20 (3-inch) pancakes
Number Of Ingredients 7
Steps:
- Preheat oven to 200°F.
- Cook onion, 1/8 teaspoon salt, and 1/8 teaspoon pepper in 2 tablespoons butter in a small heavy skillet over moderately low heat, stirring occasionally, until golden brown, about 12 minutes. Transfer to a bowl, then add cottage cheese, eggs, flour, 1/4 cup butter, remaining 1/8 teaspoon salt, and remaining 1/8 teaspoon pepper and whisk until combined.
- Brush a 12-inch nonstick skillet with some of remaining butter and heat over moderate heat until hot but not smoking. Working in batches of 5, scoop 1/8-cup measures of batter into skillet and cook until undersides are golden brown, 1 to 2 minutes. Flip and cook until undersides are golden brown and pancakes are cooked through, 1 to 2 minutes more. Transfer to a baking sheet and keep warm in oven. Brush skillet with butter between batches if necessary.
COTTAGE CHEESE PANCAKES
Yield Serves 4
Number Of Ingredients 11
Steps:
- Mix cottage cheese, flour, oatmeal, egg yolks, honey, milk, vanilla and cardamom in large bowl. Beat whites in another large bowl until stiff but not dry. Fold whites into cottage cheese mixture in 2 additions.
- Preheat oven to 200°F. Heat large nonstick skillet over medium heat. Brush with oil. Spoon batter onto skillet by 1/3 cupfuls, forming 4-inch-diameter pancakes. Cook pancakes until bottoms are brown and bubbles form on top, about 3 minutes. Turn; cook until bottoms are brown and pancakes are cooked through, about 4 minutes.
- Transfer to plate and place in oven to keep warm. Repeat with remaining batter. Serve immediately; pass Peach and Berry Salad to spoon over pancakes.
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- Blend: Place all ingredients except the chocolate chips into a blender and blend until smooth. Stir in the chocolate chips and pour batter onto a greased skillet.
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- Add oats, egg whites, cottage cheese, pumpkin, baking powder pumpkin pie spice and cinnamon into a blender and process until the batter is relatively smooth.
- Once hot, scoop out about a quarter cup of batter at a time and pour onto pan. (You should be able to make about 8 small pancakes.)
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- In a food processor, combine cottage cheese, eggs, sugar, and vanilla; blend until smooth. Pour cottage cheese mixture into flour mixture and stir until well combined. Mixture will be sticky.
- Place remaining 1/2 cup flour in a shallow dish. Place about 1/4 cup or 2 medium cookie scoops of dough into flour. Place a teaspoon of chocolate chips in center of dough ball. and pinch dough together to cover chocolate chips. Sprinkle flour over the top. Flatten the ball with the palm of your hand into a patty shape, and remove any excess flour.
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- 2. In a separate bowl whisk the dry ingredients.3. Pour the dry mixture into the wet mixture and stir until just combined.4. Heat a large sauté pan or griddle over medium heat, lightly coat with oil or butter and pour about 1 tbsp of the mixture onto the griddle for each pancake.5. Cook for 2 minutes on each side or until pancakes are set and golden.6. Serve.*To Freeze: Let pancakes come to room temperature, place in a ziploc bag, label and freeze up to 3 months.
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