Cottage Cheese And Yogurt Pancakes Recipes

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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

LIGHT, FLUFFY AND RICH PANCAKES



Light, Fluffy and Rich Pancakes image

Basic pancakes are simple to throw together and are guaranteed to delight a crowd. But go one step further, separating the eggs and beating the whites, and you turn the ordinary pancake into something almost soufflé-like. These also contain ricotta, for extra richness that doesn't weigh the pancakes down.

Provided by Mark Bittman

Categories     breakfast, weekday, main course

Time 20m

Yield 4 servings

Number Of Ingredients 10

1 cup ricotta or cottage cheese
1 cup sour cream or plain yogurt
3 eggs, separated
1/2 teaspoon baking soda
1 cup all-purpose flour
Dash salt
1 tablespoon sugar
2 tablespoons lemon juice
2 teaspoons grated lemon zest
Butter or grapeseed or other neutral oil as needed

Steps:

  • Beat together the ricotta or cottage cheese, sour cream or yogurt and egg yolks. Combine baking soda, flour, salt and sugar. Beat egg whites until fairly stiff but not dry.
  • Heat a griddle or large skillet over medium-low heat while you finish batter. Stir flour mixture into cheese mixture, blending well but not beating. Stir in lemon juice and zest, then gently fold in beaten egg whites; they should remain somewhat distinct in batter.
  • Add about 1 tablespoon butter or oil to griddle or skillet and coat surface. When it is hot, add batter by the heaping tablespoon, making sure to include some egg white in each spoonful. Cook until lightly browned on bottom, 3 to 5 minutes, then turn and cook second side. Serve immediately.

Nutrition Facts : @context http, Calories 359, UnsaturatedFat 6 grams, Carbohydrate 31 grams, Fat 19 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 10 grams, Sodium 445 milligrams, Sugar 7 grams, TransFat 0 grams

COTTAGE CHEESE AND YOGURT PANCAKES



Cottage Cheese and Yogurt Pancakes image

This recipe comes from the Big Book of Breakfast, written my Maryana Vollstedt. This cookbook is filled with many delicious recipes and I HIGHLY recommend it to anyone who enjoys breakfast/brunch foods! I serve these pancakes with a mixture of flavoured yogurt and some pure maple syrup.

Provided by Tammy Sutherland

Categories     Breakfast

Time 14m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
2 eggs
3/4 cup low fat cottage cheese
1/2 cup plain low-fat yogurt
3/4 cup skim milk
1 tablespoon vegetable oil

Steps:

  • In a large bowl combine flour, baking powder and baking soda.
  • In a medium bowl whisk together eggs, cottage cheese, yogurt, milk and oil.
  • Add wet mixture to dry mixture and stir until well combined.
  • Preheat a non-stick griddle or skillet over medium heat.
  • Pour 1/4 cup of batter onto griddle for each pancake.
  • Cook until bubbles form on the surface (about 2 minutes).
  • Flip pancakes and cook until golden brown on the other side.
  • Serve with toppings of your choice.

COTTAGE CHEESE PANCAKES



Cottage Cheese Pancakes image

A good friend gave me this recipe about 25 years ago after I ate these crepe like pancakes with yogurt on them at her house and enjoyed it thoroughly. (I had never been a yogurt or cottage cheese eater previously.) My kids have grown up loving this delightfully different dinner. We top it with a variety of fruit flavored yogurts. I serve it as a dinner meal served with sausage or canadian bacon. The left overs are great spread with yogurt and rolled up and eaten cold as snacks.

Provided by Trisha W

Categories     Breakfast

Time 20m

Yield 3 serving(s)

Number Of Ingredients 8

6 eggs
1/2 cup flour
1/4 cup oil
1/4 cup milk
1 cup cottage cheese
1/8 teaspoon salt
1/4 teaspoon vanilla
4 (6 -9 ounce) containers of different flavored fruit yogurt

Steps:

  • Mix all ingredients (EXCEPT Yogurt) in a blender.
  • Cook on a hot griddle until dry on top.
  • Turn once.
  • Serve with breakfast meat.
  • Each person can try a variety of different flavors of fruit yogurt on their pancakes.
  • Refrigerate left overs.
  • Spread yogurt on and roll up for a cold snack.
  • The 20/25 minutes prep.
  • time includes the cooking time since it is an active cooking.

Nutrition Facts : Calories 574.5, Fat 33.6, SaturatedFat 8.8, Cholesterol 442.4, Sodium 595.8, Carbohydrate 38.1, Fiber 0.6, Sugar 1.1, Protein 29

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