It just so happened that when I saw this recipe by Miriam (Overtime Cook), I had a tub of cottage cheese begging to be used. Although I am not entirely sure why I had cottage cheese to begin with because I had no recipe in mind which called for it, and it’s not something I enjoy on it’s own. But never fear little curds I found a purpose for you! And it happens to be in these very delicious pancakes – which I failed to fully capture in this picture but my apologies, I was in a hurry to eat them.
One year ago: Velveeta Chicken & Veggie Mac
WHOLE WHEAT COTTAGE CHEESE PANCAKES
1-1/2 cups low fat small curd cottage cheese*
1 cup milk
1 cup 100% whole wheat flour
1 tsp baking powder
1 tsp vanilla extract
1 tsp cinnamon
1/2 cup brown sugar
1 cup blueberries (or substitute your favorite add-in)
*If you don’t like the consistency of cottage cheese, try blending it first
- Combine all ingredients except blueberries in a large mixing bowl. Mix well until all ingredients are fully combined.
- Pour batter by the spoonful onto heated frying pan or griddle. Leave room for spreading. Immediately sprinkle a couple of blueberries onto the top of each pancake.
- Fry until golden brown on each side. Serve hot, with maple syrup, if desired.
Source: Adapted slightly from Overtime Cook.