Addicting Cottage Pancakes Recipes

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COTTAGE CHEESE PANCAKES



Cottage Cheese Pancakes image

A breakfast of cottage cheese with ketchup and pepper might seem scandalous to some, but to President Nixon it was standard morning fare. The cottage cheese in these flapjacks adds nice texture and an old-fashioned flavor reminiscent of blintzes. If you want to top them with something red, I suggest strawberry syrup.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 8 pancakes.

Number Of Ingredients 4

4 large eggs, lightly beaten
1 cup 2% cottage cheese
6 tablespoons butter, melted
1/2 cup all-purpose flour

Steps:

  • In a small bowl, whisk eggs, cottage cheese and butter until blended. Add flour; stir just until moistened., Lightly grease a griddle; heat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bottoms are golden brown. Turn; cook until second side is golden brown.

Nutrition Facts : Calories 326 calories, Fat 23g fat (13g saturated fat), Cholesterol 234mg cholesterol, Sodium 378mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 0 fiber), Protein 13g protein.

COTTAGE CHEESE PANCAKES



Cottage Cheese Pancakes image

These wholesome pancakes get a healthy dose of protein from cottage cheese. Top with fresh fruit and a drizzle of your favorite natural sweetener.

Provided by Elaine Lemm

Categories     Brunch     Breakfast

Time 25m

Number Of Ingredients 6

1 cup plain cottage cheese
2 tablespoons vegetable oil
3 large free range eggs
1 cup all-purpose flour
1 teaspoon baking soda
2 to 3 tablespoons unsalted butter

Steps:

  • Gather the ingredients.
  • In a large mixing bowl, whisk together the cottage cheese, oil, and eggs to create a batter. The batter will be lumpy from the cottage cheese, but that's the texture that's needed.
  • In a separate bowl, add the baking soda to the flour.
  • Sift the flour mixture over the cheese and egg batter and whisk thoroughly until there are no flour lumps. The batter is ready when it is light and frothy with bubbles on the surface. Set aside.
  • Heat a large non-stick skillet over medium heat. Add some butter to sufficiently grease the pan and drop 1/4 cup of the batter into the pan.
  • Cook on one side for 2 to 3 minutes until bubbles are forming on the surface.
  • Flip over and cook for a further 3 minutes. If the skillet is large enough, you can make two or three at the same time. Remove from the pan and wrap in a tea cloth to keep warm while you repeat the process with the remaining butter and pancake batter.
  • Serve your pancakes warm with your favorite sides.
  • Enjoy!

Nutrition Facts : Calories 357 kcal, Carbohydrate 26 g, Cholesterol 172 mg, Fiber 1 g, Protein 14 g, SaturatedFat 8 g, Sodium 568 mg, Sugar 2 g, Fat 22 g, ServingSize 8 Pancakes, UnsaturatedFat 0 g

COTTAGE CHEESE PANCAKES



Cottage Cheese Pancakes image

The name of the recipe may sound odd, but it is fantastic! My husband and I love to make this for breakfast on lazy weekends. Serve with syrup.

Provided by Jennifer

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 15m

Yield 4

Number Of Ingredients 5

1 cup cottage cheese
⅓ cup all-purpose flour
2 tablespoons vegetable oil
3 eggs, lightly beaten
cooking spray

Steps:

  • Combine cottage cheese, flour, oil, and eggs in a large bowl.
  • 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.

Nutrition Facts : Calories 209.7 calories, Carbohydrate 9.7 g, Cholesterol 147.9 mg, Fat 13.2 g, Fiber 0.3 g, Protein 12.8 g, SaturatedFat 3.8 g, Sodium 284.3 mg, Sugar 0.5 g

ADDICTING COTTAGE PANCAKES



Addicting Cottage Pancakes image

Make and share this Addicting Cottage Pancakes recipe from Food.com.

Provided by Barb G.

Categories     Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

3 large idaho potatoes
1/4 cup butter
1 cup cottage cheese
1/2 onion, diced
salt and pepper
paprika

Steps:

  • Preheat oven to 350 degrees.
  • Scrub potatoes, slice them, and put into a pot with water to cover; boil the potatoes until tender, then drain and mash them with 2 tablespoons of the butter.
  • Add cottage cheese, onion, and salt and pepper to taste; stir the mixture gently, then put into a greased casserole; dot with remaining butter and sprinkle with paprika,Bake, uncovered, for 30 minutes, Serve.

Nutrition Facts : Calories 371.8, Fat 14, SaturatedFat 8.3, Cholesterol 39.4, Sodium 309.6, Carbohydrate 51.4, Fiber 6.3, Sugar 4.2, Protein 11.7

GOOD GRAINS PANCAKES



Good Grains Pancakes image

Make and share this Good Grains Pancakes recipe from Food.com.

Provided by ratherbeswimmin

Categories     Breakfast

Time 1h

Yield 10 pancakes per batch

Number Of Ingredients 12

1 1/2 cups all-purpose flour
1 cup rye flour
1 cup whole wheat flour
1/2 cup wheat germ
1/2 cup cornmeal
1/3 cup sugar
2 tablespoons baking powder
1 teaspoon baking soda
1 tablespoon salt
1 1/4 cups skim milk or 1 1/4 cups soymilk
1/2 cup egg substitute (or 2 large eggs)
2 tablespoons vegetable oil

Steps:

  • To make the pancake mix: combine all the pancake mix ingredients in a large bowl; stir to mix; divide mixture into thirds (about 2 cups each); place each portion in a separate plastic food storage bag, seal tightly and store in the freezer for up to 6 months.
  • To make the pancakes: In a large mixing bowl, combine the milk, egg substitute, and oil; whisk to mix.
  • Add in the 2 cups pancake mix; stir to mix just until moistened (do not overmix); the batter will be somewhat lumpy.
  • Heat a griddle or large nonstick skillet over med-high heat until a drop of water bounces off the surface.
  • Pour 1/4 cup batter per pancake onto the hot griddle; cook until bubbles form.
  • When the bottom of each pancake is golden brown, flip the pancake and cook the other side until browned.
  • Repeat with the remaining batter; serve pancakes warm.

Nutrition Facts : Calories 257, Fat 4.2, SaturatedFat 0.6, Cholesterol 0.6, Sodium 1087.1, Carbohydrate 47.6, Fiber 4.2, Sugar 7.1, Protein 8.9

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