Skip to content

:: cottage cheese pancakes ::

October 14, 2010

Before you get grossed out at the idea of chunky cheese pancakes, read on!  I assure you that they are deeeeeeeelicious!

6 large eggs (farm fresh is best!  However, if using farm eggs be forewarned that your                                 batter will be a vibrant yellow!)

1 cup of cottage cheese

1/2 cup of a white flour/whole wheat flour blend ( I pre-blend mine 50/50 and store it in                                                                                           a Tupperware container)

2 Tbsp Safflower oil

2 Tbsp milk

2 Tbsp sugar

1 tsp pure vanilla extract

~Get your griddle warming up before you begin to gather ingredients.

~ Combine all ingredients into a blender.  Blend until smooth.

~ Pour batter onto heated pan, flip when bubbly and edges appear dry.

They are a little more crepe-like than pancake- like and are best right off the griddle.  If you’re like me, you’ll eat them as you’re flipping them!

Advertisements
No comments yet

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: