My mother thought that breakfast should be loaded with protein, and pancakes were no exception. Not only do these flapjacks have protein-rich cottage cheese, but they also contain 6 eggs in the batter.
Initially, Mom tried to sneak in a little brewer’s yeast (a rich source of B vitamins) into the batter, an ingredient that made the mixture smell like sour socks. But my brothers and I complained so much that she eventually scrubbed the smelly stuff.
Mom’s Cottage Cheese Pancakes
Yield: About 30 (3 1/2-inch) pancakes
INGREDIENTS
1 cup cottage cheese
3/4 cup all-purpose flour
1/2 teaspoon salt
6 eggs
1/4 cup reduced-fat milk
1/4 cup vegetable oil
For greasing pan: nonstick spray or vegetable oil
DIRECTIONS
1. Place all the ingredients in blender (except nonstick spray or oil for greasing pan). Cover blender and whirl until well combined and smooth, for about 1 to 2 minutes.
2. Heat large nonstick skillet on medium heat. Spray with nonstick spray or heat about 2 teaspoons vegetable oil (tilting skillet to cover with oil). Using a 1/4-cup measure, add batter to hot skillet. Cook for about 2 minutes or until dry around the edges, bubbles start to break and golden brown on bottom. Turn and cook until bottom is golden brown.
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.
