Cottage cheese pancakes
These thick and fluffy cottage cheese pancakes are inspired by the cottage cheese pancakes from Arthur's Nosh Bar in Montreal!
Servings: 10 pancakes
Calories: 116kcal
Ingredients
- 1 cup full fat cottage cheese, cold from the fridge
- 1 cup full fat Greek yogurt, cold from the fridge
- 2 large eggs, cold from the fridge
- 1/4 cup milk or water, cold or room temp is fine
- 2 tsp* neutral oil
- 1 tbsp** sugar
- 2 tsp baking powder
- 1 tsp kosher salt
- 2 cups all-purpose flour
Instructions
- In a medium bowl, combine 1 cup full fat cottage cheese, cold from the fridge , 1 cup full fat Greek yogurt, cold from the fridge, 2 large eggs, cold from the fridge, 1/4 cup milk or water, cold or room temp is fine and 2 tsp* neutral oil. Whisk until smooth.
- Sprinkle over the 1 tbsp** sugar, 2 tsp baking powder and 1 tsp kosher salt and stir to combine evenly. Lastly, stir in 2 cups all-purpose flour just until incorporated (don't overmix)--the batter will be VERY thick!
- Preheat a large skillet over medium heat and grease liberally with neutral oil or clarified butter. Dollop 1/4 cup of batter into the pan at a time, letting the batter mound up tall. Cook until the edges of the pancakes are matte and the bottom of the pancake is golden (lift up an edge to check!), about 1-2 minutes. Flip and cook for another 1-2 minutes.
- At this point, the middle may still look like its oozing raw batter. Quickly add a teaspoon or two of water into the pan (be careful--the water will likely splatter off the hot pan), then cover with a lid. Cook for another 1-2 minutes until the pancakes puff up and there's no trace of raw batter around the middles. Serve hot with a pool of maple syrup and enjoy!
Notes
*If you're using low fat cottage cheese and/or yogurt, try increasing this amount of oil to 1.5 tbsp to help prevent the pancakes from being too dense.
Nutrition
Serving: 1 pancake | Calories: 116kcal | Carbohydrates: 12.6g | Protein: 7.5g | Fat: 4.5g