One breakfast meal that’s quick to put together and a kid-pleaser around our house is cottage cheese pancakes. (I may even make these for Father’s Day breakfast.)


Cottage cheese…in pancakes? Let me explain. Pancakes can sometimes be, well, boring, thin, even with a little buttermilk there’s just not much too them. But this version pumps up the batter with the cottage cheese that becomes creamy once you bake it in. The little cheesy curds have a hint of mozzarella stringiness to them, but none of the cheese flavor. They’re more like cheesecake pancakes than savory ones. In fact, if you top these with jam or fresh fruit along with syrup they’re even better. A few words of caution—remember to buy small curd cottage cheese instead of large. The bigger curds are overpowering and tend to trigger the “ews” from my kids.

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Recipe

Doubled from a recipe which appear in Cuisine at Home

Prep time: 10 minutes

Servings: About 14 3 ½” pancakes

1 cup milk

½ cup sugar

2 eggs

4 T butter, melted and cooled

2 cups flour (1/2 whole wheat works great too)

2 teaspoons baking powder

½ teaspoon salt

1 cup small curd cottage cheese

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Directions:

  1. Preheat your griddle to medium-high.
  2. Mix the milk, sugar and eggs together in a large bowl. In another bowl combine the dry ingredients.
  3. Fold the wet ingredients into the dry ones and then mix in the cottage cheese.
  4. Spray the griddle with cooking oil.
  5. Cook the pancakes 3-5 minutes, flipping once.
  6. Serve warm.

I served the pancakes with agave instead of syrup

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