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This little gem of a breakfast recipe wasn’t on my radar, ever.
But shortly after my daughter arrived in Seattle this past October her boys’ internal time clock remained on Midwest time – two hours later than our time zone. And I woke up early Sunday morning to a wonderful smell of sweetness wafting through my condominium at…..6:00 am! I bolted out of bed to gaze at my grandsons – sitting at the kitchen counter with a large stack of these pancakes in front of them.
I felt it necessary to try these since there were many left over – and I really liked them. Imagine my surprise to find out that they have cottage cheese in them!
Evidently my baby sister Kay submitted this recipe in a cookbook, and she took a picture of the recipe and sent it to Rachel after a phone call that morning. Kay’s three boys were fed these cottage cheese pancakes when they were young, too. From generation to generation I suppose.
Here is a picture of the recipe as originally written in the local cookbook, and it is certainly easy to make. What a great way to use leftover cottage cheese that was living in my fridge! And these reheat pretty well too for another breakfast or even a quick snack!
Here is my version of the recipe – I cut back the sugar, used 100% white whole wheat flour and added a touch of pure vanilla extract. I made this another morning when all my grandkids were visiting, and his fed all four toddlers and three adults – along with fresh seasonal fruit and chicken sausage. They were good enough that the house was quiet for a few minutes while everyone got excited about the food!
I plan to try a savory version of these-omitting the sugar but adding sauteed leftover veggies. No doubt they will be good along with a dollop of Greek yogurt on top!
Cottage Cheese Pancakes
Makes 24 pancakes – 3 inches in diameter
- 3 eggs
- 3 Tbsp granulated sugar
- 3 Tbsp Greek yogurt (I use 2%)
- ½ cup white whole wheat flour (King Arthur)
- 1 cup 2% cottage cheese
- ¼ tsp pure vanilla extract
Whisk eggs with sugar and then stir in the yogurt. Add flour until incorporated, then stir in cottage cheese. Add the vanilla and stir all ingredients until barely combined. This mixture is thicker than regular pancake batter.
Prepare your pancakes as you usually would. I used a bit of oil in my large frying pan and some people may add a dab of butter to the hot pan before frying. For me, it’s rich enough with the cottage cheese alone.
Leftover pancakes can be briefly reheated, covered with foil. I know these will be fabulous next spring with fresh blueberries, strawberries or raspberries.