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Cottage Cheese Pancakes
5 min
15 min
20 min
4 servings
Steps
- Blend the cottage cheese, eggs, milk, sugar and vanilla with a blender until quite smooth. (Some small curds are OK.) Transfer to a large bowl and gently fold in the flour and baking soda with a silicone spatula or wooden spoon until mostly incorporated but some lumps of flour remain.
- Heat a large nonstick or cast-iron skillet over medium. Lightly grease it with an oiled paper towel or silicone pastry brush (there should be no pools of oil). Drop ¼-cup dollops of the batter into the skillet, spacing them at least 2 inches apart.
- Cook the pancakes until they bubble on top and start to look a bit matte around the edges, 2 to 3 minutes. Flip the pancakes and cook for another 2 to 3 minutes, until cooked through, reducing the heat if the pancakes are browning too quickly. Transfer to a platter or small baking sheet, covering with foil to keep warm, if desired.
- Regrease the pan and repeat to cook the remaining batter.
- Serve the pancakes immediately with syrup or honey. Refrigerate any leftovers in an airtight container or zip-top bag for up to 3 days and reheat in the microwave until hot, about 30 seconds.
Originally published at cooking.nytimes.com. Reproduced for personal collection.
