Cottage Cheese Pancakes
Photo: Tatyana Morozyuk, color processing by Off-shell, CC BY-SA 3.0
Cottage cheese pancakes are a one-blender breakfast that needs no mixing bowl and no resting time. Six eggs and a cup of cottage cheese make the batter rich in protein, while only half a cup of flour keeps the pancakes soft and custardy rather than bready. A splash of vanilla adds a gentle sweetness. Blend for a minute, pour onto a greased griddle, and cook until golden.
Instructions
Put the cottage cheese, eggs, flour, salt, vegetable oil, milk and vanilla extract into a blender. Blend for 1 minute, until the batter is smooth.
Prepare a griddle by spraying it with cooking spray or coating it lightly with vegetable oil.
Pour about ¼ cup (60 g) of batter onto the griddle for each pancake, leaving a little space between them.
Cook until the underside is golden, then flip and cook the other side until it is golden too. Serve while still warm.
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