Remember when I had told you guys that my mom stayed with us for 3 weeks post-baby? Well she had bought a container of cottage cheese to make lasagna with (it was delicious!) but didn’t use all of it. After she left, the cottage cheese was still sitting there and I was hating to see it go to waste. Now I am not one to eat cottage cheese and fruit together (it does weird things to me, what can I say) so I took a few days to think this through and then it came to me: Pancakes!
Yes. Pancakes! Everybody loves pancakes and cottage cheese is a great way to sneak in some protein into everyone’s favorite breakfast item. Let me tell you a few reasons why I love these pancakes:
The cottage cheese doesn’t really alter the taste of the pancakes
The little bits of cottage cheese that poke out in the batter get caramelized and add a bit of a crunch to the outside of the pancake.
Look at those cheese crispies!
My oh my my my.
Now this recipe was originally a buttermilk recipe, so if you’re not a fan of the cottage cheese for some reason (I don’t know why anyone wouldn’t be…), substitute the milk and cottage cheese for 3 cups of buttermilk and omit the lemon juice.
My husband loves pancakes… well, any breakfast food if we’re being honest here, but he especially loves pancakes and waffles. This batter is a hit with him and with him being a connoisseur of all things breakfast, I think you all are safe to think these are dang delicious pancakes!
Oooooh yeah. That looks yummy.
Oooor you can enjoy these with that mixed berry compote I shared with you last week.
The choice is yours but you can’t go wrong either way!
Make these pancakes this weekend for brunch and let me know what you all think. How do you enjoy your pancakes? Happy eating everyone!
- 1 pounds all purpose flour
- 2 tablespoons Sugar
- 1 tablespoon baking powder
- 1 1/2 teaspoon salt
- 16 ounces milk
- 4 ounces cottage cheese
- 2 ounces Butter melted
- 3 each Eggs
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
Mix the dry ingredients with the wet until well incorporated. The lumps will be a mix of the dry ingredients and the cottage cheese.
Spray a skillet or griddle with cooking spray and set to a medium heat. Using a ¼ cup measuring cup, measure out the pancake batter and pour into the heated skillet.
Cook pancake for a few minutes on one side until the sides begin to look dry and you see a bit of golden color. Flip over.
Continue to cook until the flipped side is golden brown. Remove from heat and cook the rest of the batter.