Simple Cottage Cheese Pancakes |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 3 |
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These are an old favorite of mine. I use small-curd, low-fat cottage cheese. They come out thin and delicate, somewhere between a classic pancake and a crepe. A nice addition to a reduced-carb diet. Ingredients:
1 cup cottage cheese |
3 eggs |
1/4 cup all-purpose flour |
2 tablespoons melted butter |
1/4 teaspoon salt |
1 teaspoon butter, or as needed |
1/4 cup blueberries, or to taste (optional) |
Directions:
1. Strain cottage cheese in a sieve fitted over a bowl, pressing down occasionally, until cottage cheese has dried out, about 1 hour.
2. Beat eggs in a medium bowl; add cottage cheese, flour, melted butter, and salt. Mix until just blended.
3. Heat butter in a frying pan over medium-high heat; drop large spoonfuls of batter into the melted butter. Sprinkle blueberries into batter. Cook until lightly browned, 2 to 3 minutes per side.
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