These pancakes are super fluffy, tender and delicious! We all loved them. And they boast quite a bit more protein than your average pancake recipe.
Fluffy Cottage Cheese Pancakes
slightly adapted from Natasha's Kitchen
serves 6 (approximately 15 pancakes)
4 large eggs
16 oz small curd cottage cheese
3 T honey
1 t vanilla
1 c + 2T all purpose flour (measured correctly, spoon flour into measuring cups and level)
1 t baking soda
In medium bowl, whisk eggs until well beaten. Add cottage cheese, honey and vanilla and whisked until combined. Add flour and baking soda and whisk into wet ingredients until just combined. Heat a non stick skillet or griddle over medium low heat and spray with non stick or olive oil spray. When hot, scoop 1/4 c of batter onto pan and cook until golden and puffed up, about 2-3 minutes per side (make sure the first side is well cooked and set up before flipping as the batter is quite heavy and will create a mess otherwise). Serve warm with desired toppings: maple syrup, fruit, whipping cream or jam.
