Reviewed: Nov. 11, 2009

Topping is important....sprinkle with cinnamon sugar, or top with fruit jam or similar to turn into a delight - otherwise a little meek in flavor.

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rsogburn

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Reviewed: Nov. 6, 2009

These really taste like a cheese blintz without any of the fuss. I absolutely loved this recipe. They are delicious eaten plain, but any fruit compote, jelly, jam, or syrup would be inspiring. I added a pinch of salt to make sure the flavour wasn't flat. And you could easily turn these into a desert pastry by adding a small amount of sugar to the batter.

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ktraynor

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Reviewed: Nov. 5, 2009

I have used a recipe for Cottage Cheese Pancakes that uses sour cream instead of the vegetable oil and I really prefer the flavor of those pancakes.

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gapch1026

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Reviewed: Oct. 30, 2009

These were delicious - very light and creamy inside. I pureed the cottage cheese and added a tablespoon of vanilla sugar to the batter. Definitely a keeper.

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foxyloxy

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Reviewed: Oct. 21, 2009

Very tender and delicious. I used an immersion blender to smooth the cottage cheese before mixing in the other ingredients. I used whole wheat flour instead of white, added a pinch of salt and a bit of vanilla. A nice, healthy breakfast option.

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maryb

Cooking Level: Expert

Living In: Sterling, Virginia, USA

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Reviewed: Sep. 3, 2009

These were awesome- my finicky 3 year old loved them!

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Kitten

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Reviewed: Aug. 30, 2009

These remind me of the cottage cheese pancakes my mom made when I was a kid. Definitely blend in a blender for a smooth texture. Also, you may want to double the recipe. My 4 and 2 year old ate most of them. YUM!

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shelbriggs

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Reviewed: Aug. 20, 2009

LOVE these pancakes! I will never make regular pancakes again. I used 1/4 cup whole wheat flour (may increase a little), added vanilla and cinnamon. As a topping I used thawed frozen strawberries with the use as syrup for my picky 2 yer old. She loved these, as we did also. I also will try adding parm cheese and garlic to make as a side dish for a meal. EXCELLENT!

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StephD

Cooking Level: Expert

Home Town: Munroe Falls, Ohio, USA

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Reviewed: Aug. 14, 2009

I have used a recipe similar to this and it was wonderful! It was used in a program for children and they liked it as well. Instead of syrup, we used a strawberry compote on top.

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Delace

Cooking Level: Expert

Living In: Kenosha, Wisconsin, USA

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Reviewed: Aug. 4, 2009

I make pancakes with Cottage Cheese whenever I make them. I do add a pinch of cinnamon, nutmeg or a bit of citrus to the recipe. If you add the cottage cheese, you don't "crash" so hard later in the morning.

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Krista

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Reviewed: Jul. 24, 2009

These were great! Quick and easy. I used whole wheat flour and a tablespoon of applesauce instead of oil. The only problem is that "1 serving" is more like "1/2 a serving".

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kora

Cooking Level: Intermediate

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Reviewed: Jul. 14, 2009

These were very good, though I would definitely double the recipe. I used wheat flour instead of white and it was still quite good. Like some other reviewers, I added cinnamon and smoothed the cottage cheese beforehand. Thanks for sharing.

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Denisoncook

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Reviewed: Jul. 9, 2009

This is my new favorite recipe! Soooooo delicious! I will make these pancakes over and over again. My husband and I are training for a marathon (and trying to shed a few pounds) so I'm always looking for high-protein, low-fat, lower-carb meal ideas (not easy to find!). I made some changes to significantly reduce the fat content: I used 1% cottage cheese, 1/2c egg whites instead of 3 whole eggs, and only 1T of oil. I think next time I will try omitting the oil altogether. I also added 1/2 tsp of cinnamon, 1 tsp of baking powder, and 1/2 tsp of vanilla (as suggested by some other reviewers), plus one package of artificial sweetener (could use 2 tsp of sugar instead of artificial sweetener). I also mashed up the cottage cheese a bit with a fork before mixing everything together. These were yummy enough to eat plain but I topped mine with raspberry jam. With all of my substitutions, this ENTIRE recipe contains about 515 calories, 51g protein (woot! woot!), and 13g fat. This recipe makes enough for two people or one really hungry person. By the way, I registered for allrecipes.com just so I could write a review on this recipe! Thanks Jennifer!

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MiaMum

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Reviewed: May 10, 2009

Very very good! My husband loves cottage cheese and I do not! But we both really liked these! I did add some vanilla to the batter. Served with fresh strawberries and pure maple syrup on top. So yummy. Between the two of us we finished he whole batch.

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kharveycook

Cooking Level: Intermediate

Living In: Eugene, Oregon, USA

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Reviewed: May 10, 2009

Very tasty! greaty recipe that went well with fussy 2 year old, and husband who hates cottage cheese. Managed to fool both of them. Will be a permanent favourite from now on.

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Tanya Z

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Reviewed: Apr. 30, 2009

These were a little bizzare- parts of the cottage cheese melted, and they took longer to cook than regular pancakes. Anyway, these are an acquired taste!

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StunnaShades

Cooking Level: Intermediate

Home Town: Potomac, Maryland, USA

Living In: Washington, D.C., USA

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Reviewed: Apr. 27, 2009

My family loves these pancakes. I use 1/2 cup of flour, and instead of oil, 4 Tbsp. of melted butter. I also use 4 eggs, not 3. I drop by large mixing spoonfuls onto the hot griddle, the kids like the smaller size. I have to double or triple this recipe - the leftovers taste just as good reheated the next day!

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LIVSMOMMY

Cooking Level: Expert

Home Town: Moline, Michigan, USA

Living In: Dorr, Michigan, USA

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Reviewed: Apr. 19, 2009

This recipe is quite good. The cheese taste doesn't really come through, it instead adds more of a general moistness. Be sure to at least make 50% more of the recipe at a time -- this will still result in only 8 pancakes! Also, we double the amount of flour. This could easily become our new go-to pancake recipe.

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Heather Kelley

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Reviewed: Apr. 16, 2009

I doubled the recipe, but like another reviewer stated I added 1/2 cup of whole wheat flour, 1 tsp of baking powder, and 1 tsp of vanilla. I also decided to make these healthier by subbing 1 tsp of oil for flax seed. The texture of these was similar to eggy french toast, so I added cinnamon on top and it was pretty good for being healthy. I froze a batch to have on hand for when I am craving something with syrup.

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