Recipe by KaryninPhilly
"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."
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butter, or as needed
blueberries, or to taste
The batter was too thick so it didn't spread well in the pan. They were thicker than I expected. I only had large curd cottage cheese, and that wasn't the best thing to use. Next time I will add use small curd and see if it spreads better, and I will add some cinnamon and vanilla next time. This is a great recipe though if you are watching your carb intake.
It tasted great cooked as is without any additions.
These are very tender and I think the blueberries made a big difference. They are a little eggy compared to a crepe or pancake. Overall these were well received.
I made this gluten free did everything the recipe called for just changed the flour to gluten free and I didn't drain the cottage cheese either they turned out awesome also made blackberry jam homemade so easy awesome breakfast enjoy
I didn't want to wait 1 hr to dry out cottage cheese so I did what I do when a recipe calls for dried out spinach. I placed it in a hand towel and twisted until all excess moisture is gone! Scrape off the towel into the bowl. The pancakes turned out great!
* Percent Daily Values are based on a 2,000 calorie diet.
Simple Cottage Cheese Pancakes
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 158
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