Cottage cheese pancakes are a staple of my childhood. One of those special morning treats my Mom would bust out every so often. The cottage cheese gives these pancakes a texture like no other. Creamy, silky and light. It might be hard to go back to those buttermilk kinds after you’ve tried these.
Cottage Cheese Pancakes
from The Book of Bread
1 ¼ C cottage cheese
2 TB melted butter
1/3 C all purpose flour
pinch of salt
Makes 12 pancakes 3 inches in diameter
Combine all ingredients in a food processor or blender. Mix until fully combined and batter is smooth. Let the batter rest for 10 minutes.
Heat a lightly greased pan on medium heat. Flick a few drops of water on the pan. If the water sizzles than the pan is ready for cakes.
These pancakes work best in a silver dollar size, about 3 inches in diameter.
Pour out just a few pancakes at a time. Making sure to leave room around each cake while it cooks. Let each cake cook for about a minute and then flip once golden brown.
Place your done cakes on a plate and cover with a bowl while you continue to make the rest.
Top with butter and real maple syrup and enjoy!