Who knew that cottage cheese could marry so well with pancakes? I had some leftover cottage cheese that I wanted to use up for breakfast. My daughter hates the lumps in cottage cheese so I decided to puree the cottage cheese and “hide” it. I know a lot of people have some discomfort with the texture of cottage cheese which is why this recipe works so well for both children and adults. The pancakes are creamy, sweet and ideal for a weekday or weekend breakfast.
Cottage cheese is low in fat, contains protein and is super tasty. I used 4% milk fat cottage cheese which can be swapped for 2% or 1% but I would not recommend the fat free which can compromise the flavor of the pancake. I am also a huge fan of pure maple syrup which compliments this recipe perfectly. Since the pancakes do not have any baking soda or baking powder they are pretty flat and almost crepe like. The pancakes also have a faint background taste of a blintz which I find to be very satisfying.