Cottage Cheese Pancakes
1 1/3 cups all-purpose flour (or 1 cup white, 1/3 cup whole wheat)
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup milk
1 cup full-fat or low-fat cottage cheese
3 tablespoons butter, melted
1 teaspoon vanilla
Pure maple syrup or honey, or plain yogurt (optional, for serving)
Lightly butter, oil, or spray your griddle–nonstick works best with these, if you have them–if needed, and preheat it over medium heat. If you are using an electric griddle, preheat it to 350 degrees F. Preheat the oven to 200 degrees F if you do not plan to serve the pancakes hot off the griddle.
Whisk flour, sugar, baking powder, baking soda, cinnamon or nutmeg and salt together in a large bowl. In a separate bowl, whisk together the milk, cottage cheese, butter, eggs and vanilla.
Pour the wet ingredients over the dry ingredients and gently whisk them together, mixing just until combined. The batter will be thick and bubbly – similar to cake batter.
Spoon 1/3 cup batter onto the griddle for each pancake, nudging the batter into rounds. These are thick and might take a little longer to cook than most other pancakes. Cook until the top of each pancake is starting to dry around the edges – you will get a few bubbles here and there – then turn and cook until the underside is lightly browned. These will keep in a 200 degrees F oven while you finish making the rest, but they are best served immediately, when they are at their lightest and puffiest.
These are very rich and taste great topped with plain yogurt. Syrup is almost over-kill! We often have these as "breakfast for dinner".
Adapted from smittenkitchen.com.