Description
Fluffy and creamy cottage cheese pancakes made with simple ingredients, perfect for a comforting breakfast served with maple syrup or jam.
Ingredients
Scale
Main Ingredients
- 1 1/2 cups cottage cheese
- 4 eggs
- 1 tsp vanilla extract
- 2 tbsp sugar
- 1 tbsp baking powder
- 1 cup flour
For Frying
- 1/4 cup canola oil
Instructions
- Combine Ingredients: In a large bowl, add the cottage cheese first, then crack in the eggs. Mix in the vanilla extract, sugar, baking powder, and finally the flour, stirring well after each addition until fully combined.
- Preheat Skillet: Heat a skillet over medium heat and add the canola oil, allowing it to warm up evenly for frying.
- Fry Pancakes: Using a large cookie scoop (about 3 tablespoons), pour the batter into the hot skillet. Fry each pancake until golden brown on one side, then flip and cook the other side until golden and cooked through.
- Serve Warm: Serve the pancakes hot with your choice of maple syrup or jam, enjoying the melted cottage cheese texture inside.
Notes
- This recipe yields approximately 16 pancakes or 8 servings, with about 2 pancakes per serving.
- Use a 3-tablespoon cookie scoop for consistent pancake size and even cooking.
- Make sure the skillet is at medium heat to avoid burning the pancakes while ensuring they cook through.
- Can substitute canola oil with another neutral oil like vegetable or sunflower oil for frying.
- For a sweeter variation, add a pinch of cinnamon or nutmeg to the batter.
Nutrition
- Serving Size: 2 pancakes
- Calories: 220 kcal
- Sugar: 5 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 110 mg
