4-INGREDIENT COTTAGE CHEESE PANCAKES
This is Pamela Lanier's Bed and Breakfast recipe from the Inn at Round Barn Farm in Vermont. I love it since it is fail proof and delicious! I make this at least once a week and have also made extra to freeze for later.
Provided by Bay Laurel
Categories Breakfast
Time 10m
Yield 16 pancakes, 4 serving(s)
Number Of Ingredients 4
Steps:
- Whip cottage cheese in KitchenAid or similar mixer. Add the flour and eggs and start the mixer again. With mixer on, add melted butter. This should be a thick batter.
- Test a small amount of batter on grill. Add a small amount of flour if it needs thickening.
- Cook pancakes until golden, then flip and cook for an additional minute. Do not overcook. These pancakes are moist and should spring back to the touch.
- Serve plain or with favorite topping.
Nutrition Facts : Calories 332.6, Fat 24.4, SaturatedFat 13.4, Cholesterol 240.7, Sodium 414.5, Carbohydrate 14.1, Fiber 0.4, Sugar 1.6, Protein 13.9
BED AND BREAKFAST COTTAGE CHEESE PANCAKES
Adapted from the Churchill House(Bed and Breakfast)in Brandon, Vermont, They say this is their number one requested recipe! I have changed the recipe slightly. These are golden brown and crispy on the outside and tangy and creamy on the inside! The Bed and Breakfast got this recipe from Gourmet magazine, 2005.
Provided by Sharon123
Categories Breakfast
Time 18m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Separate eggs. Beat whites till you have stiff peaks.
- Mix cottage cheese, flour, melted butter, and egg yolks into a slightly lumpy batter in a bowl.
- Fold in egg whites until incorporated.
- Pour in and coat pan with 1 tbls. oil.
- Pour batter with 1/4 cup measuring cup onto a very hot greased griddle. Cook several minutes, until golden, then turn over and cook several more minutes until golden brown.
- Serve with maple syrup. Enjoy!
- To make for a larger crowd, work in batches. They will keep warm on a platter in a 200 degree oven.
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
COTTAGE CHEESE PANCAKES
Make and share this Cottage Cheese Pancakes recipe from Food.com.
Provided by Bergy
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In your blender or food processor combine butter, egg yolks, cottage cheese, flour and salt.
- Blend at low speed until the batter is smooth and no curds remain.
- Beat egg whites stiff but not dry.
- Fold into the cheese mixture.
- Drop batter by the tablespoon onto a lightly greased hot griddle or skillet.
- Shape the pancakes into circles with the back of a spoon.
- Flip pancake when underside is lightly browned.
- Serve with Fruit syrup or fruit preserve or fresh fruit.
Nutrition Facts : Calories 213.8, Fat 10.5, SaturatedFat 5, Cholesterol 227.6, Sodium 318.6, Carbohydrate 13.8, Fiber 0.4, Sugar 0.6, Protein 15
COTTAGE CHEESE PANCAKES FOR 1
A light and tender high protein pancake. Made these all the time when I was young and unmarried. They are very light and tender.
Provided by Debbwl
Categories Breakfast
Time 15m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Separate egg into 2 small bowls. Beat egg white until it forms soft peaks. Set aside.
- Add remaining ingredints to egg yolk. Beat with an electric mixer until smooth.
- Stir about 1/2 of the beaten egg white into yolk mixture to soften batter. Fold in remaing egg white until blended.
- Heat a large oiled skillet over medium heat, about 375*F.
- Drop batter by spoonfuls into hot skillet and spread with back of spoon to form 3 inch circles. When underside is golden brown and edges begin to dry, turn and brown other side.
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
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
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