Introduction to Protein-Packed Breakfast
My mother thought that breakfast should be loaded with protein, and pancakes were no exception. Not only do these flapjacks have protein-rich cottage cheese, but they also contain 6 eggs in the batter.
Initially, Mom tried to sneak in a little brewer’s yeast (a rich source of B vitamins) into the batter, an ingredient that made the mixture smell like sour socks. But my brothers and I complained so much that she eventually scrubbed the smelly stuff.
Recipe Overview
Mom’s Cottage Cheese Pancakes
Yield and Description
Yield: About 30 (3 1/2-inch) pancakes
Ingredients
1 cup cottage cheese
3/4 cup all-purpose flour
1/2 teaspoon salt
6 eggs
1/4 cup reduced-fat milk
1/4 cup vegetable oil
For greasing pan: nonstick spray or vegetable oil
Directions
- Place all the ingredients in blender (except nonstick spray or oil for greasing pan). Cover blender and whirl until well combined and smooth, for about 1 to 2 minutes.
- Heat large nonstick skillet on medium heat. Spray with nonstick spray or heat about 2 teaspoons vegetable oil (tilting skillet to cover with oil). Using a 1/4-cup measure, add batter to hot skillet. Cook for about 2 minutes or until dry around the edges, bubbles start to break and golden brown on bottom. Turn and cook until bottom is golden brown.
About the Author
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.
Conclusion
In conclusion, these cottage cheese pancakes are a delicious and protein-packed breakfast option. With the combination of cottage cheese and eggs, they provide a great start to the day. The recipe is easy to follow and makes a large batch of pancakes, perfect for feeding a crowd or meal prep.
FAQs
Q: What is the source of protein in these pancakes?
A: The protein in these pancakes comes from the cottage cheese and eggs.
Q: Can I add other ingredients to the batter?
A: Yes, you can experiment with adding other ingredients like fruit or nuts to the batter, but keep in mind that the brewer’s yeast was omitted due to its strong smell.
Q: How do I store leftover pancakes?
A: Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months. Simply reheat in the microwave or toaster when ready to eat.
