Cottage Cheese Pancakes
Four ingredients, no flour worth mentioning, and they come out light in a way that ordinary pancakes do not.
These have been made in one form or another in a lot of kitchens, usually under a different name. The cottage cheese does two jobs: it is the protein and it is most of the liquid, so the batter needs almost no flour to hold together.
They cook faster than a flour pancake and they burn faster too. Medium heat, and do not walk away.
Ingredients
| Amount | Ingredient |
|---|---|
| 1 cup | cottage cheese, full fat |
| 2 | eggs |
| 1/3 cup | rolled oats, or 1/4 cup flour |
| 1/2 tsp | baking powder |
| 1 pinch | salt |
| — | butter or oil, for the pan |
Method
- Blitz everything except the butter until it is smooth. Thirty seconds is enough; longer makes it thin.
- Let the batter stand five minutes. The oats drink, and it thickens noticeably.
- Butter a pan over medium heat. Not high.
- Two tablespoons per pancake. Keep them small — large ones tear when you turn them.
- Turn when the surface stops looking wet and the edges are set, about two minutes. Another minute on the second side.
Notes
- Smooth cottage cheese gives smooth pancakes; the large-curd kind leaves texture, which some people prefer.
- They hold in a low oven while you cook the rest, and they do not go rubbery.
- Good with yoghurt and fruit, and good with butter and salt. Not both.
Questions
No blender?
Press the cottage cheese through a sieve and whisk the rest in. More washing up, same result.
Why did mine fall apart?
Almost always the pan was not hot enough, or they were turned too early. Wait for the edges to set.
Can they be frozen?
Yes, in a stack with paper between. They toast straight from frozen.