Whole-Wheat Cottage Cheese Pancakes Recipe
Description
These Cottage Cheese Pancakes are the perfect breakfast. Easy to make, delicious and satisfying! Plus, the batter comes together in a blender which makes for quick and easy clean up.
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Ingredients
- ½ cup + 2 tablespoons (147g) whole milk
- ½ cup (115g) whole milk cottage cheese
- 1 large egg (~50g)
- 2 tablespoons (24g) olive oil + more for cooking
- 1 tablespoons (20g) pure maple syrup or sugar
- 1 lemon, zested and juiced
- 1 teaspoon pure vanilla, optional
- 1 cup (122g) white whole-wheat flour
- 1 teaspoons (5g) baking powder
- ¼ teaspoon (2g) baking soda
- ¼ teaspoon (2g) kosher salt
- optional toppings: butter, lemon zest, berries, pure maple syrup
Instructions
- In a blender, combine milk, cottage cheese, egg, oil, maple syrup, 2 teaspoons lemon zest, 1 ½ teaspoons lemon juice, and vanilla; blend until smooth, about 30 seconds.
- Add flour, baking powder, baking soda, and salt; blend just to combine.
- Adjust oven rack to middle position and heat oven to 200ºF (93ºC). Set a wire rack inside a rimmed baking sheet; place in oven.
- Heat ½ teaspoon oil in a large nonstick skillet over medium heat until shimmering. Brush oil around pan with pastry brush. Carefully wipe out oil using a paper towel but leave a thin film on bottom of pan.
- Spoon batter by 3 tablespoons or scant ¼-cup (or #24 scoop) into pan in 2 places. Barely spread each portion into 3 to 3½-inch round. Cook until edges are set, first side is golden brown, and bubbles on surface are beginning to break an not fill in, about 2 minutes.
- Using a thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, about 2 minutes more. Repeat cooking process with remaining batter (adding an additional splash of oil about halfway through batches).
- Serve pancakes immediately or transfer to wire rack in oven to keep warm.
Notes
As you cook the pancakes, keep them warm on a baking sheet in a 200ºF until ready to serve.
Store any leftovers in the fridge in a zipper-lock bag for up to 2 days.
For longer storage, stash them in the freezer. Arrange the cooled pancakes on a small baking sheet in a single layer and freeze until solid. Once frozen, transfer the pancakes to a resealable zipper-lock bag and store in the freezer for up to 4 months.
The best way to reheat pancakes is to pop them in the toaster or toaster oven. Toast the frozen pancakes until thawed, warmed through, and slightly crisp on the outside.
Adequately preheat the nonstick skillet or griddle. This ensures the batter will begin to cook the moment it hits the pan which will keep the batter from spreading too much and forming a large, thin pancake.
Don't touch the pancakes while they cook! Let them cook without moving, until bubbles form on the surface of the pancake. pop and don't refill with batter. This is the sign they are ready to be flipped. Flip the pancakes and again, do not touch until the bottom side is nicely browned.
Avoid pressing on the pancake with the spatula. If you press down you squash all of the height we've achieved!
Nutrition
Serving: 3 pancakesCalories: 320kcalCarbohydrates: 36gProtein: 15gFat: 14gSaturated Fat: 3gCholesterol: 70mgSodium: 390mgFiber: 4gSugar: 8g
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