Ah pancakes. The ultimate bane of my culinary existence. I mean, it just a pancake. Nothing that special, right? Well, I never thought out them too much expect for an especially hungry Saturday morning. But this is where the bane part comes in, I have been trying to make pancakes at home for a few years now off and on and have failed miserably each time. I don’t know if it’s the batter or my technique or my general black thumb when it comes to try to bake. But finally, FINALLY, this recipe is a winner. Plus, the cottage cheese adds an extra punch of protein and depth to the pancake which I enjoy.
The good people over at Real Seal know how much I love cheese, and well dairy in general. Let’s be honest I love a great cheese plate, macaroni and cheese omg yes, I’m like a kid on Christmas. Greek yogurt has become my go to in some many dishes. And cookies and milk? Let’s be real we alllllll love it! Real Seal challenged me to make an easy go-to recipe using one of their products. I could have gone the easy route and picked a pizza or created another delicious mac ‘n cheese dish, but I decided to really challenge myself and dive in with some cottage cheese. Why? Well, I’ve been slowly tasting testing different varieties over the past few months and thinking of ways to incorporate this little used cheese variety. Plus, who doesn’t need a little extra vitamin D, especially with all the sunshine we get in Texas!
I read about some cottage cheese pancakes at a restaurant sometime a week or so ago and decided now is the time! Here is what I used for my recipe:
1 cup 2% cottage cheese
1/4 cup skim milk
1/2 cup flour
1 tablespoon brown sugar
1/8 teaspoon salt
Be sure to look for the Real Seal when buying your dairy products. That way you know it is actually real. I like Breakstone’s Cottage Cheese.
Start by putting all the ingredients into a blender. I put the milk in first.
Add the banana, cottage cheese, eggs, brown sugar and salt. Blend until completely smooth.
Next pour the batter onto a pan. I’ve through trial and error, it is best to make sure the pan is medium heat and already hot when you pour the batter on.
Wait for the bubbles to appear before flipping. I like to make small pancakes because I think they are easier to manage. Or maybe I’m scared of all my big pancake fails. I’ll work my way back up to big pancakes.
Ta-Da! Beautiful pancakes! They are perfect for an easy breakfast! Make the batter before hand and keep in the fridge. Then you can have a quick breakfast. This is easy enough to make on a weekend morning too.
I served my pancakes with strawberry preserves! I think peanut butter would be tasty too especially with the banana. Of course syrup would be great too.
These even kept in the fridge over night and I was able to heat them up as a snack the next day.
What’s your favorite way to eat pancakes?