In the discussion following the Simply Perfect Pancake post, some of us declared our love for cottage cheese with pancakes. So here’s another wonderful recipe I adapted from one in the King Arthur Flour Baker’s Companion. Their recipe uses ricotta cheese, nutmeg, and some lemon zest. I used cottage cheese and cinnamon because out of preference and omitted the lemon zest due to lack of availibility.
3 large eggs, separated (that means you’ll mix the egg whites separately from the egg yolks first)
1 ½ cups (12 oz) yogurt (or buttermilk)
3 TB sugar
1 cup cottage cheese
1 ½ cups flour
1 tsp baking soda
1 tsp baking powder
¼ tsp cinnamon
½ tsp salt
1 cup cottage cheese
½ cup powdered sugar
1 tsp vanilla
¼ tsp salt
First make the batter. With an electric mixer, beat together the egg yolks, yogurt, sugar and cottage cheese. I only have one electric mixer so at this point I pour this mixture out and put it in a bowl with a lid for later. With your electric mixer, beat the egg whites until stiff but not dry. I do this for about 3-5 minutes. While that is mixing, in a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
Mix the dry ingredients into the yogurt/cottage cheese mixture.
Fold in the egg whites.
For the sauce: Mix all the ingredients until smooth or in a blender or food processor for an “ultra-smooth” sauce. Stick this in the fridge until you need it and you can thin it with milk or water or cream if preferred.
To make the pancakes: Heat a lightly greased griddle or skillet over medium heat. Drop the batter by ¼ cupfuls onto the heated griddle. Cook for about 2 ½ minutes on the first side; bubbles should rise and burst on the first side before you flip the pancakes. Cook for about 1 minute on the second side. They should be a very light golden brown when finished. Drizzle the sauce over the pancakes and enjoy!
2 Replies to “Cottage Cheese-Filled Pancakes with Vanilla-Sugared Sauce”
Yum!! I often have cottage cheese go bad in my fridge ’cause we can’t go through it fast enough — this would be a GREAT use for it (and my husband really loves pancakes).
We go through our phases of cottage cheese so I usually buy the smaller oz containers at a time. I wonder if the upside-down sour cream container trick would work for cottage cheese to keep it good longer? There are also some lasagna recipes that use cottage cheese instead of ricotta.