I guess the first question is: who thought to put cottage cheese in pancakes? Well honestly, who thought of anything? And if it's delicious, why does it matter? I think it was my friend Stephanie who first served them to me, using a recipe her father had served her during a recovery from an especially debilitating illness. They were delicious and the cottage cheese adds a certain something to the pancakes.
This recipe, based on one from Martha Stewart, is what I made for breakfast on Saturday morning along with some Tofurkey breakfast links which I hadn't tried, but particularly enjoyed. I suggest you Mix up your regular pancake recipe and try these!
Ingredients:
3/4 cup all-purpose flour (spooned and leveled)
1 tablespoon sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup low-fat (1 percent) cottage cheese
2/3 cup milk
1 large egg
1 teaspoon vanilla extract
5 teaspoons vegetable oil
Directions:
1. In a large bowl, stir together flour, sugar, baking powder, and baking soda. Stir in cottage cheese, milk, egg whites, and vanilla.
2. 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).
3. 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.