So I wanted to make a pancake recipe for shrove Tuesday tomorrow, and I couldn’t have chosen a better recipe.
I know what you’re thinking. Ew, cottage cheese? I don’t want any weird cottage cheese lumps in my pancakes. Why would you go and do something like that?
The thing with me and cottage cheese is that I don’t eat it. I know how healthy it is and how it makes a great breakfast and all that, but I just cannot get behind it. The texture and the taste and..pretty much everything about it makes me want to hurl.
I mean, just because you put the word “cheese” on it will not make me want to eat it. Although, to be honest, it does usually work.
So whenever I buy cottage cheese in the hopes of eating a healthy breakfast of cottage cheese and fruits, it ends up getting neglected somewhere at the back of my fridge. And the worst part about that is, when I open it up months later, it still looks like it did when I first bought it. Another reason why I don’t like buying cottage cheese.
But this is different. Cottage cheese whipped up in the food processor, and mixed together with only 3 other ingredients to make incredibly fluffy pancakes? Count me in!!
These pancakes were so fluffy, it felt like you were biting into sweet and delicious clouds. What more could you ask for first thing in the morning?
Cottage Cheese Pancakes
What you’ll need:
- 1 cup cottage cheese
- 1/3 cup all-purpose flour
- 2 tablespoons canola oil
- 3 eggs, lightly beaten
- Pulse the cottage cheese in a food processor.
- In a large bowl, combine the cottage cheese, flour, oil and eggs until fully incorporated.
- Heat a large skillet over medium heat and spray with cooking spray.
Scoop 1/4 cup of batter for each pancake, and flip when bubbles
are covering the surface of the pancake. Cook the other side
until it is golden.
Adapted from AllRecipes