I've been asked for this amazing new recipe that I've been working on the past couple days. After a little bit of tweaking here and there, I'm very happy with how they've turned out! Our kids love them and I love that they are getting more than just empty carbs for breakfast! This recipe will feed 2 kids and leave some left over for the next day.
- 3 large eggs
- 1 cup cottage cheese
- 1 tsp honey (perhaps more if you are omitting the fruit)
- 1 cup flour (I've been working with gluten free flour, but regular would work well)
- 1 tsp baking powder
- 1/4 cup milk (I've been using 3.25% cow's milk, but I'm think any milk will do) - plus a little extra
- 2 tbsp melted butter
- Fruit of your choice - amount of your choice (I've used fresh and frozen blueberries - they both work well, I've also used chopped fresh strawberries and they worked as well.)
- Using a whisk, beat the eggs, cottage cheese and honey - mix until smooth and don't worry about any lumps from the cottage cheese.
- Add the milk and continue to stir/beat until creamy and a frothy.
- In a separate bowl mix the flour and the baking powder.
- Add the flour mixture into the egg/milk/cheese mixture and mix.
- Add the melted butter to your batter mixture.
- At this point I usually add 2-3 more tbsp of milk - depending on how thick I want the pancakes to be. You want your batter to spread out, but not become to thin.... I always just go by sight, but basically if I scoop up the batter and drop it down in the bowl and it doesn't move at all, I will add more milk. This is a bit of a fine art......
- Preheat your skillet to medium heat - make sure its been on for at least 3-4 minutes before starting to cook.
- After your batter is at a consistency you are happy with, add your fruit - I generally will add around 1/2 cup to 1 cup of fruit (maybe more, maybe less?) I don't really measure the fruit, I just kinda toss it in until it looks good.
- Toss some butter on your skillet and make sure it's all spread around before adding your batter.
- Place a heaping table spoon of batter on the skillet, cooking till the top side starts to bubble, then flip. If your pancakes are dark brown or burnt before the top side starts to bubble your skillet is too hot!
I find them perfect just the way they are, no need for maple syrup - the berries add the perfect amount of sweetness. I realize that cottage cheese may be slightly higher in salt than some people would prefer, but in my books, sugar is the real demon, so I'll pick my battles.....
The first time I made them I made them with no added sugar whatsoever and they were very bland but I also used less fruit. If you make them without the honey, let me know how they worked out for you!