Description
Cottage Cheese Pancakes Strawberry: A Delicious Twist!
Ingredients
Scale
- 1 cup cottage cheese
- 3 large eggs
- 1/2 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Butter or oil for cooking
- 2 cups fresh strawberries, hulled and quartered
- 1/4 cup granulated sugar (for syrup)
- 2 tablespoons water
- 1 tablespoon lemon juice
Instructions
- Prepare the strawberry syrup: In a small saucepan, combine strawberries, sugar, water, and lemon juice. Bring to a simmer over medium heat, stirring occasionally. Cook for 7 to 10 minutes until the strawberries break down and the syrup thickens slightly. Remove from heat and set aside to cool.
- Make the pancake batter: In a large mixing bowl, whisk together cottage cheese and eggs until well combined. Add flour, sugar, baking powder, salt, and vanilla extract. Mix until just combined; some cottage cheese curds will remain visible.
- Cook the pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Spoon 1/4 cup portions of batter onto the skillet. Cook for 2 to 3 minutes until bubbles form on the surface and the edges look set. Flip and cook for another 1 to 2 minutes until golden brown and cooked through. Repeat with remaining batter.
- Serve: Stack warm pancakes on plates and generously spoon fresh strawberry syrup over the top. Serve immediately.
Notes
- For best results, use fresh strawberries for the syrup.
- You can substitute the all-purpose flour with a gluten-free blend for a gluten-free option.
- These pancakes can be stored in the refrigerator and reheated in a toaster or microwave.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 150mg