If you haven’t made pancakes with cottage cheese yet, it’s time to start! Cottage cheese is the secret ingredient in these tasty and fluffy pancakes. These Cottage Cheese Pancakes are high-protein and low-fat. Because of the cottage cheese, they’re different than the typical pancakes you would make. This gives them more taste, better texture, and makes them super fluffy!
These recipe is quite similar to popular Russian pancakes, known as Syrnik (pronounced SYR-nee-kee). The pancakes are slightly sweet, crispy on the outside, and soft and melty in the center. Besides the fabulous cottage cheese ingredient, you only need a handful of pantry staples: flour, sugar, and butter. Get ready to make the most delicious pancakes you’ve ever had!
Leave out the all-purpose flour for a keto version. Simply mix together 7.5oz cottage cheese, 1 egg, 1 teaspoon vanilla extract, 1 tablespoon monk fruit sweetener, ¼ teaspoon salt, ½ cup almond flour, 5 tablespoons coconut flour, 1/8 teaspoon baking powder, and 1/8 teaspoon white vinegar.
These are best served fresh, as they will be crispy right after cooking. Don’t prepare them too long in advance.
The batter will be slightly thicker than what you would have with American pancakes. This is normal and is necessary to create a slightly thicker and fluffy pancake.
Even if you use a non-stick pan, you’ll need to make sure that the pan is greased properly to prevent sticking. You can use either butter or coconut oil.
To make portioning easier, use an ice-cream scoop for the batter,
Delicious additions: Raisins, Chocolate chips, Cranberries.
Serve the Cottage Cheese pancakes like you would any other pancake: with Nutella, a drizzle of syrup or honey, a sprinkling of powdered sugar, or a dollop of Greek yogurt or whipped cream. Fresh berries or fruit preserves will be a nice touch too!
Leftovers can be stored in the fridge for up to one day. They will lose some crispiness.
You can freeze uncooked pancakes. Place the pancakes on a baking tray and place them in the freezer. Once frozen, transfer the frozen, uncooked pancakes to a Ziploc bag and store them for up to 2 months. Cook directly from frozen.
Cooked pancakes can also be frozen. Cool them first, pack them in an airtight container and freeze for up to 3 months. Allow to thaw in the fridge overnight or at room temperature for a few hours.
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Combine cottage cheese with flour, sugar, vanilla sugar, and salt.
Add egg yolks and knead everything into a fine dough.
Flour the work surface and gently knead the dough.
Divide into parts, shape with the help of a small mold.
Pour the oil into the pan and add a little butter.
Cook the pancakes on both sides until golden. Then bake in the oven at 180°C for 15 minutes.
Sprinkle the focaccias with sugar and add the berries.
If you cannot find cottage cheese in your local supermarket, you can substitute it with ricotta cheese. Just make sure to drain it overnight, to allow excess moisture to drain off.