This is adapted from a recipe from Dan’s mom, which came out of a well-known cookbook I can’t recall the name of. I’m sure some of you know it. Basically, these pancakes are super easy, super basic and incredibly flexible and forgiving to make, so they feature regularly for weekend breakfasts. They also have no sugar and a ton of protein, which makes them friendly for folks trying to avoid the sweet stuff (of course, if you then pour maple syrup over them…).
- 1 medium container of cottage cheese (16 oz)
- 5-6 eggs
- 3/4 – 1 C flour (half all purpose, half whole wheat is nice)
- 1/4tsp Salt
- butter (for the pan, optional)
- Dump the cottage cheese and eggs into a bowl and blend thoroughly.
- Add flour until it looks like a good pancake consistency, then add salt. Mix completely, but don’t overbeat, they’ll get tough (like any pancakes).
- Heat a large non-stick or cast-iron pan over medium heat until it’s warm but not too hot. Run some butter over it if you want.
- Plop the pancakes down with a scoop – here’s the IMPORTANT BIT: do not cook them too high. Medium heat, and they’ll cook a bit slowly. Otherwise you burn the outsides and the insides don’t cook. Be patient. They’re worth it. Wait until they’re golden-brown before flipping them.
- Serve warm (although they are also pretty tasty cold) and enjoy!
This recipe makes about 16 or so 4″ pancakes, depending on how big/thick you make them. I usually serve them with plain yogurt, maple syrup and berry jam, to be used in whatever combination you like.
Mmmm. Now I’m hungry…