Cottage Cheese And Buttermilk Pancakes With Peach Fig Syrup Recipes

CINNAMON-PEACH COTTAGE CHEESE PANCAKES

Steps:

• Mix eggs, cottage cheese, milk, vanilla, butter, and peach in a large bowl. Combine flour, sugar, salt, baking soda, and cinnamon in a small bowl. Stir flour mixture into the cottage cheese mixture until just combined.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

COTTAGE CHEESE AND BUTTERMILK PANCAKES WITH PEACH FIG SYRUP

Steps:

• To make the syrup; in a 10 inch skillet over medium heat, melt the butter, add the peaches and figs and cook for about 2 minutes, stirring constantly, until the mixture comes to a simmer.
• Add the maple syrup and bring to a boil, and cook for 2 minutes more (this syrup can be made well in advance and rewarmed just before serving).
• Preheat oven to 250*F.
• Place a sieve over a bowl, add the cottage cheese to the sieve and drain off the excess liquid.
• In a mixing bowl, combine the dry pancake ingredients.
• In a separate bowl, whisk together the eggs, buttermilk, drained cottage cheese, butter and lemon zest.
• Fold in the flour mixture.
• Spray a griddle or large skillet with the cooking spray and heat it over medium heat.
• Spoon a heaping TBS of the batter onto the griddle for each pancake.
• Cook until golden brown, about 2 minutes, then turn over and cook for about 1 minute longer.
• Keep the pancakes warm in the oven until ready to serve.
• Serve with the syrup.

FLUFFY COTTAGE CHEESE PANCAKES RECIPE

Steps:

• In a medium bowl, whisk together 4 large eggs until well beaten. Add 16 oz cottage cheese, 1 tsp vanilla, 3 Tbsp honey and whisk until combined. Stir in 1/3 cup raisins, if using.
• In a separate small bowl, whisk together 1 cup + 2 Tbsp flour and 1 tsp baking soda (if your baking soda has any lumps at all, sift it into the flour). Whisk the dry ingredients into your wet ingredients.
• Heat a large non-stick skillet over medium/low heat and add 2 Tbsp oil. Once the oil is hot, place a heaping tablespoon of pancake batter into the hot oil and sauté until golden and puffed up (about 2-3 min per side). I recommend a splatter guard since these do create a little bit of a splatter. If it's splattering alot, turning the heat down will help. Serve warm with sour cream, maple syrup, fruit or jam, or all of the above!

CINNAMON-PEACH COTTAGE CHEESE PANCAKES

Steps:

• Mix eggs, cottage cheese, milk, vanilla, butter, and peach in a large bowl. Combine flour, sugar, salt, baking soda, and cinnamon in a small bowl. Stir flour mixture into the cottage cheese mixture until just combined.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

COTTAGE CHEESE PANCAKES

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.