I started eating cottage cheese when I was pregnant with Lauren because it was a cheap, non-meat source of protein. I continued eating it for the same reason and because I like it. We used to buy big containers of cottage cheese at Sam's Club, but since we moved here I have had a hard time finding cottage cheese that consistently tastes good. I've bought some truly inedible ones, including, sadly, the 3-lb container I took a chance on at Costco. So I've looked for some recipes that I can use up yucky cottage cheese in and this one is a winner. Easy to prepare and they taste good. Plus, they are a nice higher protein, lower carb alternative to traditional pancakes and they cook up nice and fluffy.
Recipe adapted from
Tasty Kitchen
1 cup cottage cheese
3 eggs
2 T maple syrup
1 t vanilla
generous 1/2 cup flour (whatever kind you prefer; I like using spelt)
2 t baking powder
In a blender, blend cottage cheese, eggs, maple syrup and vanilla until smooth. Pour into a bowl and mix in flour and baking powder. (If you have a high powdered blender or food processor, you could probably do it all in there. My cheap Osterizer doesn't cut it.) Melt some butter in a skillet or griddle over medium low heat. Drop batter onto griddle or skillet and use the back of the spoon to spread a bit. These cook at a lower heat for a longer time, so just keep checking until you get the time right.
