This has gotta be one of my favorite pancakes at the moment! It has cottage cheese, egg, milk and yogurt. Pretty much everything that my son doesn't prefer otherwise… So it is a great recipe for kids and makes for a cozy and easy weekend breakfast as well :) The cottage cheese flavor that comes through is pretty amazing and we enjoy it as such though sweetening it with a little maple syrup makes it even more delicious. These pancakes are very soft and crumbly and my son gobbles it up with great ease.
I have added some all purpose flour so that it doesn't become too dense. But feel free to avoid that and you can make it more healthier by using only whole wheat flour. I haven't tried that yet so wouldn't be able to comment on how it tastes. Make sure that when you add the melted butter it is not hot as the heat can cook the egg in the batter. I prefer adding the baking powder right when I am ready to cook the pancakes. This ensures that the pancakes turn out fluffy. If you cannot find cottage cheese, Anari cheese is also a great substitute.
Cottage Cheese Pancakes Recipe:
- Cottage cheese - 125 gm
- Butter - 1 tbsp, melted
- Whole wheat flour - 3/4 cup
- All purpose flour - 1/2 cup
- Egg - 1
- Full fat yoghurt - 1.5 tbsp
- Full fat milk - about 3/4 cup (to be used as needed)
- Baking powder - 1/2 tsp
- Salt - 1/4 tsp
- Blend the yoghurt and the cottage cheese to form a smooth paste. I used a hand blender for this.
- Add the egg and combine again - either use the blender or a balloon whisk. Set aside.
- In a separate bowl, mix the flours and salt. Pour the cottage cheese egg mixture to this and mix well.
- Gradually pour the milk to form a thick pancake batter.
- Add the melted butter and baking powder and mix well.
- Heat a non stick pan or girdle. Grease it with some butter and pour a ladle of the pancake batter.
- When bubbles appear at the top surface, flip it and cook for few more minutes.
- Serve warm with maple syrup or jam of your choice.