Recipe of the MonthCynthia’s Cottage Cheese Pancakes
Cynthia’s Cottage Cheese Pancakes*
Jackie P, Riverside
Ingredients
Mix together:
¾ c all-purpose flour
1 T sugar
¾ t baking powder
¼ t baking soda
Stir together and mix in:
¾ c 1-2% small curd cottage cheese*
2/3 c milk
2 lg egg whites or 1 lg egg, beaten
½ t vanilla extract
Instructions
Mix and then stir the ingredients together. Coat either a cast iron or non-stick skillet with 2 t oil and heat over medium heat. Drop the cottage cheese batter by scant ¼ cupsful into the skillet, two or three at a time. When the bottoms are set and tops have small bubbles (about 1 minute), turn and cook until just firm in the center, 1 to 3 minutes. Add more oil to skillet as needed.
Serve with fresh fruit, fruit syrup, maple syrup, or a dusting of confectioner’s sugar. These pancakes are very light, like little pillows. And they contain protein! Makes 8-10 pancakes.
*If cottage cheese is watery, drain it before using.
Note: This is the final recipe from our 2025 Collection. To receive our upcoming 2026 Recipe Collection booklet available later this month, please email your contact info to [email protected], call the CCFB at708-354-3276 or visit a participating member farmstand or Ag business in May.