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
It tasted great cooked as is without any additions.
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.
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!
These pancakes are very tasty!!
Yes, I would make again!
Next time I would add 1/2 t vanilla, 1/2 t baking powder. Thank you for great recipe!
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.
* 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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