Savory Filled 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!

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:

• 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.

FLUFFY COTTAGE CHEESE PANCAKES

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.

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.

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.

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.

EASY HEALTHY COTTAGE CHEESE PANCAKES

Steps:

• Combine the first four ingredients, and spray griddle with cooking spray.
• For each pancake, pour 1/4 cup of the mixture onto the hot griddle.
• Flip when the first side is golden, then remove from heat when the other side is golden. Serve.

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.