ReceptnaptárBlender cottage cheese pancakes
Blended cottage cheese pancakes are one version of the American cottage cheese pancake: the cheese adds protein and moisture, and the batter stays fluffy with very little flour. It's a quick, filling breakfast that a blender can make.
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Ingredients
Method
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- Put the cottage cheese, eggs, milk, vanilla and sugar in the blender and blend for 30-40 seconds until smooth.
- Add the flour, baking powder and salt and blend briefly again until the batter is uniform.
- Rest the batter for 5 minutes so the flour swells.
- Heat a non-stick frying pan over medium heat and grease it thinly with oil.
- Pour in a small ladleful of batter per pancake and cook for 2-3 minutes until the top bubbles and the edges are set.
- Flip and cook for 1-2 minutes more; serve warm with fruit or honey.
Source: Wikibooks Cookbook – Cottage Cheese Pancakes (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
Tips
- Instead of cottage cheese you can use well-drained curd cheese, but add a little more milk.
- Make smaller pancakes, because the batter is soft and larger ones are hard to flip.
- Unsweetened, they also work as a savoury version, with herbs, garlic and cheese.
- They freeze well, separated with baking paper, and can be reheated in the toaster.
Frequently asked questions
Why do the pancakes stick?
The pan isn't hot enough or there's too little fat; let the pancake set before flipping.
Can they be made gluten-free?
Yes, with oat flour or a gluten-free flour blend.
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More american ideas
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- Gingerbread pancakes with coffee
- Oven-baked skillet pancake
- French toast with maple syrup
- Cinnamon apple oatmeal
- Ham and cheese breakfast egg muffins
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