Cottage Cheese Pancakes

This recipe is from the blog A Taste of Madness, but slightly tweaked.  It's a great to make if you have cottage cheese that needs to be used up, and is easily doubled.  Leftovers freeze nicely.  Convenience aside, these are good pancakes.  They aren't my default favorite (that honor goes to the basic pancake recipe from Cinnamon Roll Pancakes), but they are definitely tasty.  They're very light and creamy, which may sound odd for a pancake, but it definitely works. 

 

 

Cottage Cheese Pancakes

 

1 C cottage cheese

1/3 C flour

2 Tbsp canola oil

3 eggs

1/4 tsp salt

1/2 tsp vanilla extract

 

Place all ingredients in a medium bowl and mix with immersion blender until cottage cheese is pureed and everything is well combined.  Ladle batter onto a greased pan or griddle over medium heat and cook until bubbles form and the surface looks a little dry, then carefully flip and cook on the other side until golden.  Keep cooked pancakes warm on a plate in an oven set to 200.  Serve with syrup, fruit, or other toppings of your choice.

 

Yield: 2 servings