Description
These Cottage Cheese Pancakes are a delicious and protein-packed breakfast option. Fluffy and golden brown on the outside with a creamy, melted cheese center, they combine the richness of cottage cheese with the sweetness of vanilla and sugar. Perfectly pan-fried in canola oil, these pancakes are quick to prepare and ideal served hot with maple syrup or jam for a comforting start to your day.
Ingredients
Dry Ingredients
- 1 tbsp baking powder
- 2 tbsp sugar
- 1 cup flour
Wet Ingredients
- 1 1/2 cups cottage cheese
- 4 eggs
- 1 tsp vanilla extract
- 1/4 cup canola oil (for frying)
Instructions
- Mix Ingredients: In a large mixing bowl, combine the cottage cheese, eggs, and vanilla extract first. Stir well. Next, add the sugar and baking powder, mixing thoroughly after each addition. Finally, gradually add the flour, mixing until you achieve a batter consistency that can be spooned onto a skillet.
- Preheat Skillet and Fry Pancakes: Heat a skillet over medium heat and add the canola oil to coat the surface. Using a spoon, drop portions of the batter onto the skillet, spreading slightly to form pancakes. Fry each pancake for several minutes on each side until they turn golden brown and cooked through. The cheese inside will melt and create a soft texture.
- Serve: Serve the pancakes hot with a drizzle of maple syrup or a spoonful of your favorite jam. Enjoy them while warm to appreciate the creamy melted cheese inside.
Notes
- Ensure the skillet is properly heated before adding the batter to prevent sticking and ensure even browning.
- You can substitute canola oil with other neutral oils like vegetable or sunflower oil for frying.
- For a sweeter or more flavorful variation, consider adding cinnamon or lemon zest to the batter.
- These pancakes are best served fresh but can be reheated gently on a skillet or in the microwave.
- Use full-fat cottage cheese for creamier pancakes; low-fat versions may alter texture.
