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Cottage cheese pancakes (light + fluffy!)


These cottage cheese pancakes are light and fluffy, with sticky cottage cheese in their pockets. With 6g of protein per pancake, they really fill you up and are simple to mix in a bowl.

Pancakes are essential for our place, whether at a party or on the weekend. great, soft protein pancakesor deliciously salty Bacon pancakes.

These cottage cheese pancakes are great because you don't need as much flour as traditional pancakes and they obtain a protein boost thanks to the cottage cheese. Not only that, it's too fluffy!

The reasons for this recipe

  • Ingredients list is short (7 ingredients) and no oil
  • Thanks to cottage cheese, each contains 6 g of protein
  • just move forward and freeze!

record video

See the video below for a step-by-step guide on how to make cottage cheese pancakes! You can find more recipe videos. Youtube channel.

Content notes

  • cottage cheese– This recipe was tested with 2% cottage cheese. I believe it works well with low-fat cottage cheese, but I recommend avoiding dry cottage cheese, which changes the moisture content of pancakes.
  • Fame– You can use a mixture of all-purpose and whole-wheat flour (50% each) or 100% all-purpose or 100% white whole-wheat flour. Gluten free, almond, oats, and other alternative flours were not tested.
  • Maple syrup– Feel free to replace it with brown sugar or honey

A note about cottage cheese

When measuring the cottage cheese, be sure to take the liquid with the curd. Depending on the cottage cheese brand, it can be more or less "liquid". If the pancake batter looks dry after mixing, you can add 1/4 cup or more of milk to lean it out. Check out the pictures and videos below to obtain a good idea of ​​what your dough should look like.

Step by step instructions

The quantities of ingredients can be found on the recipe card.

Cottage cheese pancake batter

Mix the dough– Add stars by mixing wet ingredients: add cottage cheese, egg, maple syrup and vanilla. Stir with a spatula until the batter is well mixed. Then add the dry ingredients: pour flour, baking powder and salt over the damp mixture. Mix until there are no more bags of flour. At this point you can judge whether the dough needs milk to lean. You can find the consistency you want in the photo above. When adding milk, commence with 1/4 cup and add as needed.

Pancakes uncooked in a pan

Measure + cook I suggest measuring 1/4 cup serving of pancake batter; It might not seem enough, but pancakes obtain a small wider as they cook.

Heat a pan over medium heat. Sprinkle the pan with oil or grease it well with olive or vegetable oil. Add 1/4 cup of pancakes and shape circular with the measuring cup. Bake for 2 minutes on the first side.

Pancakes with cottage cheese in a pan

TranslatePancakes can spin if the edges are difficult and dry and the pancake has bubbles in it. Carefully turn the pancake over and cook on the second side for another 1-2 minutes.


Recipe tips

Measure your flour correctly

Proper flour measurement is essential for this recipe – I recommend using a kitchen scale to weigh exactly 125g, or soaking it and scooping the flour into a measuring cup. Buying flour can double the amount of flour you use, which causes large problems with these pancakes.

Thin the dough as needed

Due to the differences between the cottage cheese brands, you may need to add some milk to lean the batter. I recommend you compare the pancake batter to picture 1) in the photo collage above or watch the recipe video in this post to see what the batter should look like.

You can also bake a sample pancake and see if the thickness of the pancakes is what you want. If the pancakes are too thick for your taste, lean the batter.

When adding milk to your batter, commence with 1/4 cup and then add as much as needed.

Try pancakes

I always recommend making pancakes to obtain started. This will help you determine if you want to lean your batter and if your pan is at the right temperature. Once you seek these factors, you can cook multiple pancakes at once.

Rotate pancakes

When the pancakes are alert to be rolled, they are dried outside and lifted slightly out of the pan. If I'm not sure the pancake is alert to roll, I gently tap the edge of the pancake with my spatula. If it sticks to the spatula, it's not done yet. Pancakes also have bubbles.

To rotate, quickly turn the spatula all the way under the pancake and in one smooth motion. Practice makes great, and it's okay if your first hit is a flop 😉

Presentation proposals

Cottage cheese pancakes can be filled with sweet or savory sauces:

  • strawberry
  • Maple syrup
  • Granulated sugar
  • sliced ​​bacon
  • Scrambled or boiled eggs
  • sliced ​​tomato

Storage and rewarming

These pancakes are good to keep for meal preparation. You can bake a batch of two (or three) and freeze it later!

  • Fridge- Let cool completely on a wire rack. Stack the pancakes in an airtight food preparation container, then refrigerate for up to 4 days.
  • Freeze- Let cool completely on a wire rack. Wrap individual pancakes in plastic wrap and place them in a freezer bag or meal preparation container. For a plastic-free option, place a square of parchment or waxed paper in between, cover loosely with parchment, and then store in a meal preparation container. Freeze for up to 1 month.
  • thawing Heat in the microwave or thaw in the refrigerator overnight.
  • Temperature- You can put pancakes in the toaster (this works top with thick / firm pancakes) or reheat them in a pan over medium heat. I bet they heat up great in the deep fryer too! Try at 350 ° F for 2-3 minutes.

Check out my favorite food prep containers!

More pancake recipes

☆ Did you make this recipe? I would love to hear how it turned out! Leave me a rating and star rating in the comments below. Your comments are very helpful!

Cottage cheese pancakes

Course: breakfast

Local cuisine: American

Calorie: 106kcal

Portion: 8th crepe

These cottage cheese pancakes are light and fluffy, with sticky cottage cheese in their pockets. With 6g of protein per pancake, they really fill you up and are simple to mix in a bowl.

Preparation time15th minute

cooking time15th minute

total time30th minute

  • Mix the wet ingredients– Add stars by mixing wet ingredients: add cottage cheese, egg, maple syrup and vanilla. Stir with a spatula until the batter is well mixed.

  • Mix dry ingredients Add flour, baking powder, and salt to the damp mixture. Mix until there are no more bags of flour. At this point you can judge whether the dough needs milk to lean. You can find the consistency you want in the photo above. When adding milk, commence with 1/4 cup and add as needed.

  • Prepare the pan Heat the nonstick pan over medium heat for 1-2 minutes. Grease or grease oil or vegetable oil well.

  • Cooking pancakes Measure 1/4 cup portions and place in a greased pan. Shape it into a circular shape, then bake for about 2 minutes or until golden brown. Turn and cook for another 1-2 minutes. Place on a wire rack to rest while cooking other pancakes.

  • Service- Serve the pancakes with strawberries and syrup or with savory ingredients like bacon and scrambled eggs.

1- We used 2% cottage cheese in this recipe. Fat-free cottage cheese should work well, too. Avoid dry cottage cheese, which can alter the liquid content of the recipe. When measuring the cottage cheese, be sure to evenly cover the liquid in the container.
Replace maple syrup with honey or brown sugar. Alternative sweeteners have not been tested.
3- You can replace white whole wheat flour with a) 1/2 cup whole wheat flour and 1/2 cup all-purpose flour, or b) 1 cup all-purpose flour. Gluten-free, almond, oats, and other alternative flours were not tested in this recipe.
Some brands of cottage cheese are wetter than others. If your batter looks dry, add 1/4 cup milk or almond milk to the batter. Compare your dough with the photos on this recipe card.
warehouse
Let pancakes cool completely on a rack before storing.

  • Fridge- Stack the pancakes in an airtight container and store in the refrigerator for up to 4 days.
  • Freeze- Wrap the pancakes in plastic and place them in a freezer bag or food preparation container. Alternatively, you can place the pancakes with wax squares or parchment paper in between. Wrap it loosely in parchment, then store in an airtight container for up to 1 month.

Offer: onemonitoring | Calorie: 106kcal | Carbohydrates: 15thG | Protein: 6thG | Fat: 2 ..G | Saturated fatty acids: 0G | Cholesterol: 45mg | Sodium: 184mg | Potassium: 120mg | Fiber: oneG | Sweets: 3G | Vitamin A: 95IU | Calcium: 65mg | Iron: 0.6mg


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