‘Wow, this is good’ is the universal verdict when these are served. They are full of protein and other goodness and are a low carbers dream! Delicious and healthy equals win-win! The main ingredients are a little “out of the carton” (heh, heh!) without being weird or tasting strange. They taste just like you expect pancakes to taste. Only better.
On this recipe I measure the flour when I first start, add the salt and baking powder to the half cup full of flour and set aside until needed. That way I don’t need to stop and measure but can just keep the mixture light and moving toward the skillet. I use regular cottage cheese – small curd, large curd doesn’t matter. Smooth it by pulsing it in the food processor or blender until the lumps are gone. I’ve also used a hand mixer, which leaves the batter a little lumpier, but not noticeable in the final results. Whisk the eggs until light and continue whisking to incorporate the cottage cheese. Stir in the dry ingredients gently until just mixed well. We’re trying to keep the eggs light and airy so the less beating and stirring with dry ingredients the better. You won’t have an inedible product if you don’t do this, but it does help make a more tender pancake. Tenderness is good :-
Patience is NOT one of my virtues. I want things done without a lot of fuss or waiting. Pancakes are no exception. I’ve always made large pancakes reasoning the more I fill the skillet the faster I’ll get done and can move away from this boring chore. Then – after zillions of pancakes and many hours drumming on the stove waiting and WAITING for them to cook – it dawned on me. The reason it takes me so long to make pancakes: five or six inches in diameter guarantees it will take longer for the middle to set up.
Make smaller pancakes no bigger than three inches in diameter. You can put more in the skillet and still have room to flip them. More importantly they will cook faster.
Less time drumming on the stove. I can’t believe it took me this long to figure that out.
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