Ingredients
- 1 ½ cups cottage cheese
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 cup all-purpose flour
- ¼ cup canola oil (for frying)
Instructions
- Mix the Batter: In a large bowl, combine the ingredients in the following order, mixing well after each addition: cottage cheese, eggs, vanilla extract, sugar, baking powder, and flour. Stir until just combined; don’t overmix.
- Heat the Skillet: Preheat a large skillet or griddle over medium heat. Add the canola oil, ensuring it’s evenly distributed and shimmering.
- Cook the Pancakes: Using a large cookie scoop (about 3 tablespoons) or a spoon, drop mounds of batter onto the hot skillet. Fry the pancakes for a few minutes on each side until they are golden brown and the centers are cooked through and melty.
- Serve Hot: Serve your cottage cheese pancakes immediately with your favorite toppings, such as maple syrup or jam, while they’re still hot and the cheesy centers are perfectly melted.
Notes from the Kitchen
- This recipe makes about 16 pancakes, which is roughly 2 pancakes per serving.
- For consistent pancake size, use a large cookie scoop (about 3 tablespoons of batter) for each pancake.
Storage, Reheating Tips & FAQs
Storage
- Refrigeration: Store leftover cooked and cooled pancakes in an airtight container in the refrigerator for up to 3-4 days.
- Freezing:
- Once completely cool, place the pancakes in a single layer on a baking sheet and freeze until solid.
- Transfer the frozen pancakes to a freezer-safe bag or container, separating layers with parchment paper to prevent sticking.
- Store in the freezer for up to 1-2 months.
Reheating
- Oven/Toaster Oven (Recommended): For the best results and to regain some crispiness, reheat pancakes in a preheated oven or toaster oven at 350°F (175°C) for 5-10 minutes, or until heated through.
- Skillet: Reheat on a lightly oiled skillet over medium heat for a few minutes per side until warmed.
- Microwave: For a quick reheat, microwave individual pancakes for 15-30 seconds, or until warmed. Note that they won’t be as crispy using this method.
Frequently Asked Questions (FAQs)
Q: Can I use low-fat cottage cheese? A: Yes, you can use low-fat or fat-free cottage cheese, but the full-fat version often provides a richer flavor and contributes to a creamier texture in the center.
Q: Do I need to blend the cottage cheese first? A: No, there’s no need to blend the cottage cheese. The small curds will soften and melt beautifully during cooking, creating those lovely melty centers.
Q: Can I make these gluten-free? A: You can try substituting the all-purpose flour with a 1:1 gluten-free baking flour blend. Results may vary slightly in texture.
Q: How do I know when the skillet is hot enough? A: The oil should shimmer, and a drop of water flicked onto the pan should sizzle immediately. Avoid excessively high heat, which can burn the outside before the inside cooks.
Q: What if my pancakes aren’t getting crispy edges? A: Ensure your skillet is adequately preheated and you’re using enough oil to create that shallow-fry effect. Don’t overcrowd the pan, as this can lower the temperature and lead to steaming rather than crisping.
