Cottage Cheese Pancakes
15m prep 15m cook 30m ready
About twenty-two 4-inch pancakes Cottage cheese gives these pancakes a tender crumb. Serve them straight off the griddle for the best texture. These pancakes are excellent with cherry jam or a fruit compote.
Ingredients
- 1 ⅓ cups (165g) all-purpose flour
- ¼ cup (50g) sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (235g) milk
- 1 cup (235g) cottage cheese
- 3 tablespoons (45g) butter, melted
- 2 large egg yolks
- 1 teaspoon vanilla
- 2 large egg whites
Let's Cook
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Step 1.
Whisk together in a large bowl: 1 ⅓ cups (165g) all-purpose flour; ¼ cup (50g) sugar; 2 teaspoons baking powder; ½ teaspoon baking soda; ¼ teaspoon salt
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Step 2.
Whisk together in a separate medium bowl: 1 cup (235g) milk; 1 cup (235g) cottage cheese; 3 tablespoons (45g) butter, melted; 2 large egg yolks; 1 teaspoon vanilla
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Step 3.
Gently whisk the wet ingredients into the dry ingredients until just combined. Beat until stiff but not dry: 2 large egg whites
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Step 4.
Fold into the batter. Cook, keep warm, and serve as for Pancakes or Griddle Cakes.
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