Prepare to indulge in a unique and delicious pancake experience with this recipe. These pancakes stand out from the traditional ones, thanks to their main ingredients: cottage cheese and sour cream (or yogurt). The result is a delightful combination of light, creamy, and utterly delicious pancakes. With a preparation time of just 20 minutes, you can easily whip up a batch of these delectable pancakes to enjoy for breakfast or brunch. Get ready to savor a delightful twist on the classic pancake recipe.
MAKES: 3 to 4 servings
TIME: 20 minutes
INGREDIENTS:
- 1 cup cottage cheese
- 1 cup sour cream or yogurt
- 3 eggs, separated
- 1/4 teaspoon baking soda
- 1 cup all-purpose flour
- Dash of salt
- 1 tablespoon sugar
- Butter or neutral oil (like grapeseed or corn), as needed
INSTRUCTIONS:
- Heat a griddle or large skillet over medium-low heat while you prepare the pancake batter.
- In a bowl, beat together the cottage cheese, sour cream (or yogurt), and egg yolks until well combined.
- In a separate bowl, mix the all-purpose flour, baking soda, salt, and sugar.
- In a third bowl, beat the egg whites until they become fairly stiff, but not dry.
- Stir the flour mixture into the cottage cheese mixture, blending well without overmixing.
- Gently fold in the beaten egg whites, ensuring they remain somewhat distinct in the batter.
- Place about 1 teaspoon of butter or oil on the griddle or skillet. Once the butter melts or the oil is hot, add the batter by heaping tablespoons, making sure to include some of the whipped egg whites in each spoonful.
- Cook the pancakes until they are lightly browned on the bottom, which usually takes 3 to 5 minutes. Carefully flip them and cook for an additional couple of minutes until the second side turns brown.
- Serve the pancakes immediately, as they are best enjoyed fresh. The pancakes will not hold well, so it’s ideal to serve them right away.
PANCAKE VARIATIONS:
Here are some ideas to experiment with and customize your pancakes:
- Buttermilk, Yogurt, Sour Cream, or Sour Milk Pancakes: Substitute one of these for the milk in the recipe. Adjust the leavening agents and thin the batter if necessary.
- Blueberry or Banana Pancakes: Stir fresh or frozen blueberries into the batter or press slices of ripe bananas onto the cooking pancakes.
- Whole Grain Pancakes: Substitute part of the all-purpose flour with whole wheat, quinoa, amaranth, teff flour, cornmeal, rolled oats, or a combination.
- Buckwheat Cakes: Use buckwheat flour as a substitute for white flour, adjusting the other ingredients accordingly.
- Lemon-Poppy Seed Pancakes: Add freshly squeezed lemon juice, grated lemon zest, and poppy seeds to the batter for a refreshing twist.
Enjoy these unique and creamy pancakes as a delightful departure from traditional pancakes. Their light and creamy texture, coupled with the savory tang of cottage cheese and sour cream, make them a standout breakfast option. Serve them with your favorite toppings, such as maple syrup, fresh fruits, or a dollop of yogurt, and savor the extraordinary flavors.
