COTTAGE CHEESE PANCAKES WITH INDIAN SPICES
We eat these Indian-spiced pancakes for dinner, along with a green salad. They don't even need a topping. If you do want to top them with something, a cucumber raita or plain yogurt would work well
Provided by Martha Rose Shulman
Categories dinner, main course
Time 45m
Yield 16 to 18 pancakes
Number Of Ingredients 13
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
Nutrition Facts : @context http, Calories 72, UnsaturatedFat 1 gram, Carbohydrate 9 grams, Fat 2 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 143 milligrams, Sugar 2 grams, TransFat 0 grams
SAVORY FILLED COTTAGE CHEESE PANCAKES
Savory veggie-filled pancakes for breakfast or any meal. This is my go-to meal when I come home late and don't feel like cooking. Experiment with other veggie, meat, and cheese combinations.
Provided by Linda T
Categories Breakfast and Brunch Pancake Recipes Whole Grain Pancake Recipes
Time 30m
Yield 1
Number Of Ingredients 13
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.
Nutrition Facts : Calories 444.1 calories, Carbohydrate 35.7 g, Cholesterol 58.7 mg, Fat 15.1 g, Fiber 5.7 g, Protein 42 g, SaturatedFat 7.7 g, Sodium 1584.6 mg, Sugar 3.7 g
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
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
SAVORY COTTAGE CHEESE PANCAKES WITH INDIAN SPICES, CAULIFLOWER AND CARROTS
Yield 16-18 pancakes
Number Of Ingredients 13
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.
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
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