Pancakes With Cottage Cheese
"I only had Cabot's no-fat cottage cheese and evaporated milk, but these still turned out scrumptious! At first I wanted to make larger pancakes, but I soon discovered they're easier to flip when they're smaller because they're creamier and moist like a crepe. My Mom made these growing up, and I forgot how easy it is to throw everything in the blender. I found this recipe from CheapCooking.com."
photo by Bay Laurel
- Ready In:
- 45mins
- Ingredients:
- 7
- Serves:
-
4-6
ingredients
directions
- In blender, mix all ingredients together at a high speed until well blended.
- On a lightly greased griddle, pour about 1/4 cup of the mixture an bake until lightly browned and turn over and cook the other side.
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Reviews
-
This recipe halved, plus 1/2 C frozen blueberries, produced a too thin batter that made about 8 very delicate pancakes. I used fat free cottage cheese, 1/2 C egg substitute, low-fat milk, and halved the amount of oil to cut calories and fat. My adaptation, for two people and 6 pancakes: Use 1/3 C cottage cheese and only 1 T oil. Omit milk unless batter is too thick. Add 2 T oat bran. Other ingredients proportional to original recipe. Took it up to four stars! Very easy. -
an all time childhood favorite that I have still make regularly. perfect comfort food..yum yum.
RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.
