Pancake or Crepe? You Decide!
I love meal prepping for breakfast and not having to think about what to cook or make before rushing out the door for carpool. I've been making batches of pancakes and freezing them for a while now, and I love the convenience of popping them in the toaster, slathering peanut butter (or cookie butter, let's be real).
This month I've returned to an old recipe for making pancakes - cottage cheese pancakes! The thing with this recipe is you can do it two ways. If you blend everything together it and make a thin, crepe-y pancake or you can hand whisk everything together to have a fluffy, cheesy pancakes. These pancakes are a tiny bit savory and packed with protein.
COTTAGE CHEESE PANCAKES
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
2 tablespoons sugar (or honey, agave or maple syrup)
1 cup low-fat cottage cheese
1/2 cup low-fat (1%) milk (add a little more if blending)
2 tablespoons canola oil
Spray oil for pan, if needed
For crepey thin pancakes:
Add all ingredients to a blender
Whizzz for a few seconds, or until everything is uniform and combined
Lightly coat a large skillet or griddle with spray oil then heat over medium heat, pour a quarter cup(ish) of batter in the pan. When little bubbles begin to appear flip the pancake and cook another minute on the other side, approximately 1 minute each side.
Continue until all batter is gone I would not recommend freezing these due to their thin and delicate nature (and feelings). Refrigerate any leftovers.
For fluffy pancakes:
In a medium bowl, stir together flour, baking soda, salt and sugar.
In a separate larger bowl, whisk together eggs, cottage cheese, milk and oil.
Add flour mixture to egg mixture and whisk until just blended. This will not be a SMOOTH batter, the cottage cheese will still be chunky.
Lightly coat a large skillet or griddle with spray oil then heat over medium heat. Using a quart cup measuring scoop the batter into the pan. When little bubbles begin to appear flip the pancake and cook another minute on the other side, approximately 2ish minute each side.
You can freeze these, if you want to being by freezing them flat on a plate or cutting board until frozen for a few hours. Then transfer to an airtight container.
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