COTTAGE CHEESE PANCAKES
Drizzle these pancakes with maple syrup or your favorite fruit sauce. They can also be served with fresh fruit and a dusting of confectioners' sugar.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Time 25m
Number Of Ingredients 9
Steps:
- In a large bowl, stir together flour, sugar, baking powder, and baking soda. Stir in cottage cheese, milk, egg whites, and vanilla.
- In a large nonstick skillet, heat 2 teaspoons oil over medium. Working in batches, drop cottage cheese mixture by 1/4 cupfuls into pan (2 or 3 at a time).
- Cook until bottoms are set and tops have small bubbles, about 1 minute. Turn pancakes and cook until just firm in the center, 1 to 3 minutes more. Repeat, using remaining 3 teaspoons oil for the other batches.
Nutrition Facts : Calories 213 g, Fat 8 g, Protein 11 g
COTTAGE CHEESE PANCAKES
The name of the recipe may sound odd, but it is fantastic! My husband and I love to make this for breakfast on lazy weekends. Serve with syrup.
Provided by Jennifer
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Combine cottage cheese, flour, oil, and eggs in a large bowl.
- Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/3 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
Nutrition Facts : Calories 209.7 calories, Carbohydrate 9.7 g, Cholesterol 147.9 mg, Fat 13.2 g, Fiber 0.3 g, Protein 12.8 g, SaturatedFat 3.8 g, Sodium 284.3 mg, Sugar 0.5 g
SIMPLE COTTAGE CHEESE PANCAKES
These are an old favorite of mine. I use small-curd, low-fat cottage cheese. They come out thin and delicate, somewhere between a classic pancake and a crepe. A nice addition to a reduced-carb diet.
Provided by Karyn Andrea
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 1h20m
Yield 3
Number Of Ingredients 7
Steps:
- Strain cottage cheese in a sieve fitted over a bowl, pressing down occasionally, until cottage cheese has dried out, about 1 hour.
- Beat eggs in a medium bowl; add cottage cheese, flour, melted butter, and salt. Mix until just blended.
- Heat butter in a frying pan over medium-high heat; drop large spoonfuls of batter into the melted butter. Sprinkle blueberries into batter. Cook until lightly browned, 2 to 3 minutes per side.
Nutrition Facts : Calories 273.4 calories, Carbohydrate 12.1 g, Cholesterol 221.2 mg, Fat 17.5 g, Fiber 0.6 g, Protein 16.9 g, SaturatedFat 9.4 g, Sodium 632 mg, Sugar 1.8 g
SWEET COTTAGE CHEESE LATKES
Latkes, and not just this kind, are traditionally served during the festive holiday of Chanukkah. This particular recipe was printed in the Montreal Gazette and was attributed to Jewish Holiday Feasts by Louise Fiszer and Jeannette Ferrary.
Provided by Studentchef
Categories Cheese
Time 45m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Beat cottage cheese, egg yolks, flour, sugar, cream salt and lemon zest until smooth.
- Beat egg whites until stiff but not dry and fold into the cheese mixture.
- In a frying pan over medium high heat, heat oil until hot.
- Drop 2 to 3 tablespoons batter into the pan to form each latke. Fry until golden, about four minutes per side.
- Use more oil as needed. Drain latkes on paper towels and keep warm in a 250 degree F oven until ready to serve.
Nutrition Facts : Calories 86.5, Fat 4.3, SaturatedFat 2.2, Cholesterol 47.3, Sodium 64.1, Carbohydrate 8.3, Fiber 0.2, Sugar 2, Protein 3.6
COTTAGE CHEESE LATKES
Growing up, our next door neighbor used to make these. I was lucky enough for her to pass this wonderful recipe on to me. She just recently passed away, and I'm posting this in her honor.
Provided by BlueHyacinth
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a blender, combine all ingredients, except applesauce and cinnamon.
- Blend until smooth.
- Pour mixture onto a nonstick skillet, making 8 pancakes.
- Turn pancakes when edges appear dry.
- Brown lightly on both sides.
- To serve, place pancakes on serving plates.
- Divide applesauce among pancakes on top.
- Sprinkle with cinnamon.
COTTAGE CHEESE PANCAKES
A breakfast of cottage cheese with ketchup and pepper might seem scandalous to some, but to President Nixon it was standard morning fare. The cottage cheese in these flapjacks adds nice texture and an old-fashioned flavor reminiscent of blintzes. If you want to top them with something red, I suggest strawberry syrup.
Provided by Taste of Home
Time 20m
Yield 8 pancakes.
Number Of Ingredients 4
Steps:
- In a small bowl, whisk eggs, cottage cheese and butter until blended. Add flour; stir just until moistened., Lightly grease a griddle; heat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bottoms are golden brown. Turn; cook until second side is golden brown.
Nutrition Facts : Calories 326 calories, Fat 23g fat (13g saturated fat), Cholesterol 234mg cholesterol, Sodium 378mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 0 fiber), Protein 13g protein.
MATZO LATKES
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon oil in a small skillet set over medium-high heat. Add onions, and saute until translucent; set aside. Place matzo in a food processor, and process until coarsely ground; you should have 1 1/2 cups crumbs, or meal. Set aside. Place cottage cheese in the clean bowl of the food processor, and blend until smooth.
- In a medium bowl, combine 1/2 cup matzo crumbs, cottage cheese, sauteed onions, egg, and 2 tablespoons snipped chives; season with salt and pepper. Cover with plastic wrap, and refrigerate for 30 minutes.
- Place remaining 1 cup ground matzo in a shallow dish. Evenly divide chilled mixture into quarters, and using your hands, flatten each part into a 4-inch round. Dredge in ground matzo, and set aside on a plate.
- Heat 1 tablespoon oil in a medium nonstick saute pan over medium-high heat. Cook latkes, turning once, until browned on both sides. Transfer to a paper towel-lined plate to drain. Roll salmon slices into rosettes. Serve latkes with a dollop of horseradish cream and a salmon rosette; garnish with chives.
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