COTTAGE CHEESE PANCAKES WITH LEMON
These pancakes are crisp outside and fluffy inside; thanks to the addition of cottage cheese, they have more protein than most.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Yield Makes 2 dozen
Number Of Ingredients 11
Steps:
- Beat egg whites on medium-high speed until foamy. Add cream of tartar; beat until stiff, glossy peaks form.
- Heat a griddle or large skillet over medium-high heat. Stir together yolks, cottage cheese, granulated sugar, flour, baking powder, salt, and cinnamon in a medium bowl. Whisk in one-third of the whites. In two batches, gently fold in remaining whites with a rubber spatula.
- Spray griddle with cooking spray; heat until a drop of batter sizzles upon contact. Working in batches, pour 1/4 cup batter per pancake onto griddle; cook until surfaces bubble and edges are slightly dry, about 1 minute. Flip pancakes; cook until undersides are golden brown, about 3 minutes more. Divide confectioners' sugar among pancakes. Serve sprinkled with lemon zest and with lemon wedges on the side.
Nutrition Facts : Calories 218 g, Cholesterol 216 g, Fat 6 g, Fiber 1 g, Protein 17 g, Sodium 152 g
LEMON COTTAGE CHEESE PANCAKES
Provided by Food Network
Time 1h50m
Yield 15 servings
Number Of Ingredients 8
Steps:
- Mix all ingredients together. Store in refrigerator. Will keep for 5 to 7 days in an airtight container. Stir before using. Cook like regular pancakes on a flat griddle. Use vegetable spray on the griddle. Make the pancakes no larger than 4 inches across. Flip carefully as they are very soft and have a tendency to tear. Serve with berry preserves or fresh seasonal berries.
LEMON COTTAGE CHEESE PANCAKES
Provided by Food Network
Time 1h50m
Yield 15 servings
Number Of Ingredients 8
Steps:
- Mix all ingredients together. Store in refrigerator. Will keep for 5 to 7 days in an airtight container. Stir before using. Cook like regular pancakes on a flat griddle. Use vegetable spray on the griddle. Make the pancakes no larger than 4 inches across. Flip carefully as they are very soft and have a tendency to tear. Serve with berry preserves or fresh seasonal berries.
MARION CUNNINGHAM'S LEMON PANCAKES
These spectacular pancakes, adapted from a Marion Cunningham recipe, are made with cottage cheese, lemon peel and beaten egg whites, which makes them puff up like a soufflé. You have to whip the egg whites using an electric mixer, so this is definitely a weekend or holiday affair, but goodness, are they ever worth it. Serve with blueberries or raspberries and a dollop of plain yogurt.
Provided by Moira Hodgson
Categories breakfast, brunch, easy, quick, pancakes, main course
Time 25m
Yield 12 three-inch pancakes
Number Of Ingredients 7
Steps:
- In a bowl, stir together the egg yolks, flour, cottage cheese, butter, sugar, salt and lemon zest until well mixed. In the bowl of a stand mixer, beat the egg whites until they hold stiff peaks.
- With large spoon or spatula, fold whites into yolk mixture, stirring gently until there are no yellow or white streaks.
- Heat skillet or griddle over medium heat. Grease lightly and spoon out about three large tablespoons of batter for each pancake. Cook slowly for about 1 1/2 minutes, then turn pancake over and cook for about 30 seconds. Keep pancakes warm in 250-degree oven until ready to serve.
Nutrition Facts : @context http, Calories 84, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 6 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 82 milligrams, Sugar 3 grams, TransFat 0 grams
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
COTTAGE CHEESE AND BUTTERMILK PANCAKES WITH PEACH FIG SYRUP
These light and airy pancakes have a rich flavour and a creamy texture. You could serve them with a variety of season fruits, but the peach fig syrup is to die for! Cook time is for each pancake, obviously it will take you longer to cook them all!
Provided by MarieRynr
Categories Breakfast
Time 18m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- To make the syrup; in a 10 inch skillet over medium heat, melt the butter, add the peaches and figs and cook for about 2 minutes, stirring constantly, until the mixture comes to a simmer.
- Add the maple syrup and bring to a boil, and cook for 2 minutes more (this syrup can be made well in advance and rewarmed just before serving).
- Preheat oven to 250*F.
- Place a sieve over a bowl, add the cottage cheese to the sieve and drain off the excess liquid.
- In a mixing bowl, combine the dry pancake ingredients.
- In a separate bowl, whisk together the eggs, buttermilk, drained cottage cheese, butter and lemon zest.
- Fold in the flour mixture.
- Spray a griddle or large skillet with the cooking spray and heat it over medium heat.
- Spoon a heaping TBS of the batter onto the griddle for each pancake.
- Cook until golden brown, about 2 minutes, then turn over and cook for about 1 minute longer.
- Keep the pancakes warm in the oven until ready to serve.
- Serve with the syrup.
Nutrition Facts : Calories 407.7, Fat 10.1, SaturatedFat 5.6, Cholesterol 93.5, Sodium 887.1, Carbohydrate 66.7, Fiber 1.9, Sugar 31.2, Protein 13.3
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 - BISQUICK
So many other recipes I've found call for several ingredients or make a lot. I've always made my pancakes much more simply than that. I got this recipe when I was recovering from surgery - they're high-protein and quick and easy. Perfect for a quick breakfast when you don't feel well.
Provided by Seedbeads
Categories Breakfast
Time 8m
Yield 2 pancakes (6")
Number Of Ingredients 3
Steps:
- Combine all ingredients in a bowl.
- Cook like regular pancakes in a greased skillet, flipping once - mind the cheese, it melts and sticks sometimes.
- Serve with syrup or butter (or both).
Nutrition Facts : Calories 155.7, Fat 7.1, SaturatedFat 2.3, Cholesterol 102.2, Sodium 388.5, Carbohydrate 12.1, Fiber 0.3, Sugar 3.4, Protein 10.3
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