Cottage Cheese Pancakes With Cinnamon and Maple Butter
fromusdairy.comwww.usdairy.com/recipes/cottage-cheese-pancakes
Give your pancakes a lift by adding creamy, dreamy cottage or ricotta cheese. This recipe will have you drooling and feeling like you’re on cloud nine, and who couldn’t use a little of that? Start your morning with pancakes made with cottage cheese. A bonus? This cinnamon and maple butter can be made ahead—just cover and refrigerate. For easy spreading, remove from the refrigerator 30 minutes before serving. Try any leftover butter on roasted carrots, in a baked sweet potato, spread on a grilled pork chop or on your morning toast.
Ingredients
Instructions
Whisk flour, baking powder and salt in a small bowl. Beat egg whites in a large mixer bowl until stiff (not dry).
Thoroughly whisk egg yolks, cottage cheese, milk and vanilla in a large bowl until well blended. This mixture will not be smooth.
Add dry ingredients; gently whisk together just until blended. Fold in beaten egg whites.
Heat a lightly greased large nonstick skillet or griddle over medium heat until hot. Cook in batches, spooning 1/4 cup batter into skillet for each pancake.
When a few bubbles form, the top starts to dry around the edges and the bottom side is golden brown, turn pancakes. Cook until second side is golden brown.
Serve the cottage cheese pancakes with Cinnamon Maple Butter and fresh fruit.
Whip butter, maple syrup and cinnamon in a small bowl until blended.
(Cinnamon Maple Butter Nutrition Information per serving: 380 calories; 16 g total fat, 5 g saturated fat; 19 mg cholesterol; 302 mg sodium; 48 g carbohydrate; 11 g dietary fiber; 14 g protein)
Nutrition
- Calories
- 206
- Fat Content
- 5 grams
- Carbohydrate Content
- 21 grams
- Protein Content
- 17 grams
