LIGHT, FLUFFY AND RICH PANCAKES
Basic pancakes are simple to throw together and are guaranteed to delight a crowd. But go one step further, separating the eggs and beating the whites, and you turn the ordinary pancake into something almost soufflé-like. These also contain ricotta, for extra richness that doesn't weigh the pancakes down.
Provided by Mark Bittman
Categories breakfast, weekday, main course
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Beat together the ricotta or cottage cheese, sour cream or yogurt and egg yolks. Combine baking soda, flour, salt and sugar. Beat egg whites until fairly stiff but not dry.
- Heat a griddle or large skillet over medium-low heat while you finish batter. Stir flour mixture into cheese mixture, blending well but not beating. Stir in lemon juice and zest, then gently fold in beaten egg whites; they should remain somewhat distinct in batter.
- Add about 1 tablespoon butter or oil to griddle or skillet and coat surface. When it is hot, add batter by the heaping tablespoon, making sure to include some egg white in each spoonful. Cook until lightly browned on bottom, 3 to 5 minutes, then turn and cook second side. Serve immediately.
Nutrition Facts : @context http, Calories 359, UnsaturatedFat 6 grams, Carbohydrate 31 grams, Fat 19 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 10 grams, Sodium 445 milligrams, Sugar 7 grams, TransFat 0 grams
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
GREEK YOGURT PANCAKES
Greek yogurt pancakes with Greek yogurt, eggs, flour, and baking soda are hot and ready to eat in 15 minutes.
Provided by mdaus
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Whisk yogurt in a bowl until smooth creamy; add egg and whisk to combine.
- Whisk flour and baking soda together in a bowl; add to yogurt mixture and stir until smooth.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 127.9 calories, Carbohydrate 13.7 g, Cholesterol 50.5 mg, Fat 5.5 g, Fiber 0.4 g, Protein 5.5 g, SaturatedFat 2.5 g, Sodium 358 mg, Sugar 1.8 g
COTTAGE CHEESE AND YOGURT PANCAKES
This recipe comes from the Big Book of Breakfast, written my Maryana Vollstedt. This cookbook is filled with many delicious recipes and I HIGHLY recommend it to anyone who enjoys breakfast/brunch foods! I serve these pancakes with a mixture of flavoured yogurt and some pure maple syrup.
Provided by Tammy Sutherland
Categories Breakfast
Time 14m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl combine flour, baking powder and baking soda.
- In a medium bowl whisk together eggs, cottage cheese, yogurt, milk and oil.
- Add wet mixture to dry mixture and stir until well combined.
- Preheat a non-stick griddle or skillet over medium heat.
- Pour 1/4 cup of batter onto griddle for each pancake.
- Cook until bubbles form on the surface (about 2 minutes).
- Flip pancakes and cook until golden brown on the other side.
- Serve with toppings of your choice.
COTTAGE CHEESE-OATMEAL PANCAKES
These are sooooo good with plain yogurt and a squirt of sugar-free syrup. Or peanut butter and syrup, or jam and cool whip.........the possibilites are endless! This came from Thinner Times. I have not tried this, just posting for easy finding.
Provided by internetnut
Categories Breakfast
Time 21m
Yield 4-5 serving(s)
Number Of Ingredients 9
Steps:
- Stir together above ingredients in a mixing bowl. In a seperate bowl whisk together oatmeal, baking soda, salt, Splenda, pumpkin pie spice.
- Add to dry ingredients eggs, cottage cheese, milk, and vanilla, and let sit for a few minutes. Spray a small skillet with non-stick spray. Heat over medium. Pour 1/3 Celsius into hot pan and cook until cake is getting dry on the top (but lower heat if it gets too dark on bottom). Turn carefully and continue to cook for a few minutes. (These are difficult to flip if you don't let them cook enough on the first side.) Can cool and stack on a plate and wrap tightly with plastic wrap.
Nutrition Facts : Calories 216.1, Fat 9.1, SaturatedFat 3.2, Cholesterol 197.8, Sodium 503.4, Carbohydrate 17, Fiber 2.1, Sugar 1.9, Protein 15.4
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
A good friend gave me this recipe about 25 years ago after I ate these crepe like pancakes with yogurt on them at her house and enjoyed it thoroughly. (I had never been a yogurt or cottage cheese eater previously.) My kids have grown up loving this delightfully different dinner. We top it with a variety of fruit flavored yogurts. I serve it as a dinner meal served with sausage or canadian bacon. The left overs are great spread with yogurt and rolled up and eaten cold as snacks.
Provided by Trisha W
Categories Breakfast
Time 20m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients (EXCEPT Yogurt) in a blender.
- Cook on a hot griddle until dry on top.
- Turn once.
- Serve with breakfast meat.
- Each person can try a variety of different flavors of fruit yogurt on their pancakes.
- Refrigerate left overs.
- Spread yogurt on and roll up for a cold snack.
- The 20/25 minutes prep.
- time includes the cooking time since it is an active cooking.
Nutrition Facts : Calories 574.5, Fat 33.6, SaturatedFat 8.8, Cholesterol 442.4, Sodium 595.8, Carbohydrate 38.1, Fiber 0.6, Sugar 1.1, Protein 29
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.
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