I think I had a traumatic experience with cottage cheese as a kid.
I don’t remember it, but I’m convinced something must have happened. Because I’ve spent more hours than I’d care to admit racked with the irrational fear that the brand-new cottage cheese in my fridge was going to go bad. More specifically, that I would then accidentally eat it and it would taste disgusting.
Seriously, what? I’ve encountered more than one loaf of moldy bread or slimy spinach in Erik’s fridge, but those don’t freak me out neaaarly as much as the potential that cottage cheese holds. Yesterday, my coworker was talking to me about fears and how they’re irrational. Hers is swimming. Mine is cottage cheese.
I haven’t eaten it since I was about five, but I bought it on impulse after pinning several million cottage cheese pancake recipes. It has protein, and all. So then I put it in my fridge. And worried about eating it. Worried about wasting it. Worried that it would rot/mold/get freaky. When I finally opened it up (two days later). It was fine. Totally fresh and fine.
But I kind of had to hold my breath while I was eating it. There was nothing wrong with the flavor. I even kind of enjoyed the chunky texture and the cheesy taste. But eating it was, for whatever reason, a challenge.*
I half-heartedly snapped six photos of these after cooking them since I hadn’t planned on posting the recipe—I didn’t think they were going to be anything amazingly special. But the leftovers were surprisingly delicious. The cold, out-of-the-fridge texture is slightly custardy in spot, spongy in others, and strangely addicting; re-warmed, the cheese gets a little melty and gooey and they’re just surprisingly satisfying. Plus, I think everyone should have a cottage cheese pancake recipe in their repertoire. Or at least as a life option.
These are actually one of my favorite “healthy” pancakes I’ve made. Normally I’m a fan of fat, hefty, carb-heavy pancakes; these are the opposite. I was continually surprised by the cheesy taste every time I bit into one, which is dumb since these are essentially cooked cheese with some egg and a tiny bit of flour. They err on the side of a savory pancake, but their generally neutral flavor pairs awesomely with fruit. Cooking these is totally bizarre because the batter spreads and bubbles up and looks like a total disaster in the pan—but once cooked, the cheese curds disappear and you end up with these dappled-surfaced, lacy, airy, omelet-like creations. Of which I am a bewildered, but enthusiastic, fan.
Cottage Cheese Pancakes
- ½ cup cottage cheese
- 1 egg
- 2 tablespoons oat flour
- 1 tablespoon whole wheat flour
- ½ teaspoon baking powder
- Whisk together all ingredients. If batter looks too runny for your liking, add more flour, a tablespoon at a time--it will at least need to hold a pancake shape in the pan. It should be an easily pourable consistency, but not super runny.
- Cook about 1/3 cup of batter at a time in a preheated, lightly greased frying pan over medium heat. Batter should hold its shape at first, then start to creep out and spread and bubble like crazyyy. Let it cook for about 2-4 minutes. When you can easily slide a spatula underneath the pancake, flip and cook an additional 2-3 minutes. Serve hot!
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*I decided I’m never buying cottage cheese again, except that to make pancakes and also I’m still really intrigued by this lasagna recipe.