Fact: nothing about cottage cheese pancakes sounds appetizing
Fact: my picky eater needs more protein in her diet
Fact: I have made these pancakes 4 different times in the past month
Fact: my whole family LOVES cottage cheese pancakes
That about sums it up. Cottage cheese pancakes sound awful and look awful as you are mixing them up. I seriously questioned myself as I was ladling these pancakes on my griddle for the first time with 4 hungry children watching me. They were skeptical too. But something miraculous happens when you heat the cottage cheese mixture. I can’t really describe it, but they melt into one cheese-Danish-style-flap jack.
I’ll admit these pancakes take a little finesse to flip and you have to be attentive to them on the griddle. I end up cooking them at a lower temperature to give them enough time to cook through. They are more dense than your typical buttermilk and flour based pancake but they also have so much more flavor! The leftovers are great and my kids like them cold with a little bit of honey butter spread on them. (hint: perfect for their lunchbox)
I love that my kids love them and that they are packed with protein. A win-win in our household!
- 6 eggs, beaten
- 2 c cottage cheese
- 2 tsp vanilla
- 4 Tbls honey
- 1 c flour
- 2 tsp baking powder
- ½ tsp salt
- butter for the pan
- In a large mixing bowl combine eggs, cottage cheese, vanilla and honey. In a small bowl whisk dry ingredients and add to wet ingredients. Mix well.
- Ladle small pancakes onto a hot, non stick griddle with melted butter. Reduce heat to low to give pancakes time to cook through. Carefully flip and cook on opposite side. Enjoy!