Fluffy Cottage Cheese Pancakes Recipes

FLUFFY COTTAGE CHEESE PANCAKES

Steps:

• Add all of your ingredients into a blender or food processor
• Blend or process until smooth
• If your mix is too thick you can thin it out by adding in a little water or milk, 1-2 ounces at a time. This will depend on how much liquid your cottage cheese has.
• Turn a burner on medium heat, coat a pan with some non-stick cooking spray, pour your mix in, and cook each side for 1-2 minutes

FLUFFY COTTAGE CHEESE PANCAKES

Steps:

• In a large bowl, stir together flour, baking soda, salt and sugar.
• In a separate bowl, whisk together eggs, cottage cheese, milk and oil.
• Add flour mixture to egg mixture and whisk until just blended.
• Lightly coat a large skillet or griddle with spray oil then heat over medium heat.
• Working in batches, form each pancake by spooning about 1/4 cup of the batter onto the skillet.
• Cook, flipping pancakes once, until golden brown on both sides and cooked through, about 5 minutes total. Transfer to plates and serve.

FLUFFY COTTAGE CHEESE PANCAKES RECIPE

Steps:

• In a medium bowl, whisk together 4 large eggs until well beaten. Add 16 oz cottage cheese, 1 tsp vanilla, 3 Tbsp honey and whisk until combined. Stir in 1/3 cup raisins, if using.
• In a separate small bowl, whisk together 1 cup + 2 Tbsp flour and 1 tsp baking soda (if your baking soda has any lumps at all, sift it into the flour). Whisk the dry ingredients into your wet ingredients.
• Heat a large non-stick skillet over medium/low heat and add 2 Tbsp oil. Once the oil is hot, place a heaping tablespoon of pancake batter into the hot oil and sauté until golden and puffed up (about 2-3 min per side). I recommend a splatter guard since these do create a little bit of a splatter. If it's splattering alot, turning the heat down will help. Serve warm with sour cream, maple syrup, fruit or jam, or all of the above!

COTTAGE CHEESE PANCAKES

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.

COTTAGE CHEESE PANCAKES

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.

SIMPLE COTTAGE CHEESE PANCAKES

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.

FLUFFY COTTAGE CHEESE PANCAKES

Steps:

• Mix all ingredients together in large bowl.
• There is no need to overmix this batter as the lumps will disappear when cooked.
• Drop onto hot griddle or pan to make pancakes.
• When bubbling on top, turn to complete.
• Serve immediately with the syrup of your choice and/or dust with confectioner's sugar.

COTTAGE CHEESE PANCAKES

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.

FLUFFY COTTAGE CHEESE PANCAKES

Steps:

• In a large bowl, mix the cottage cheese with the egg yolks, sugar, flour, and vanilla.
• In a separate bowl, add the salt to the egg whites and beat until firm peaks form. Fold the egg whites into the cottage cheese mixture in 2 or 3 additions.
• Melt butter on surface of griddle or skillet. Drop batter on the skillet and cook until bubbly. Flip and cook for another minute. The pancakes should be light in texture and golden brown on both sides.