My most favorite breakfast food in the entire world are the cottage cheese pancakes my mom or dad make. (This is saying a lot for a person that generally doesn’t really like breakfasty food). As a child, I remember always looking forward to the weekend specifically because I knew mom or dad would be whipping up these bad boys for our Saturday morning breakfast.
Why do I love them so much? They are just so delectable, moist, rich, and filling. I always have no problem eating at least three of these pancakes in one sitting. And the combination of these pancakes with maple syrup? TO DIE FOR. The first time Tommy tried them at my parents house a few years back he had the same reaction. This is how I knew he was a keeper. 🙂
My mom made a batch of these for a brunch we hosted about a month ago. The response? Upon my friend taking the first bite of her pancake, she immediately asked for the recipe. Now she makes them once a week.
COTTAGE CHEESE PANCAKES
Note: Need to use a well-oiled frying pan. You can spray pan with PAM or oil to prevent pancakes from sticking and falling apart.
- 1 cup cottage cheese
- 1/3 cup all-purpose flour
- 2 tablespoons vegetable oil or you can use applesauce
- 3 eggs, lightly beaten
- cooking spray
1. Combine cottage cheese, flour, oil, and eggs in a large bowl.
2. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/3 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
3. Feel free to add blueberries or strawberries to the batter. I prefer mine plain. 🙂