This recipe actually turned out really good. It does sound odd but it tasted really good with a few changes: 1) I used my food processor for the cottage cheese because I prefer without the lumps. 2) I added 1/2 teaspoon of vanilla extract. 3) Used whole wheat flour instead of white. 4) I also added 1/2 tsp of baking powder. I didn't use any sugar because with the maple syrup was enought for my taste. It's a great breakfast with a great source of protein and no fat, if you use fat free cottage cheese. Thanks for the recipe Jennifer, I will definitely make it again!
I submitted the original recipe, and have loved all the comments because now I love these even more with the changes! I think it now deserves 5 stars, for the improved taste, quality and relative healthiness. Here's how I now make these: 1) substitute whole wheat flour for the white; 2) substitute unsweetened applesauce for the oil; 3) add some cinnamon and vanilla. They taste better this way, plus I feel better about feeding them to my child. Oh yes, and the amount as written does NOT make enough... always at least double the recipe. Actually when I make these, I usually make a 4x recipe and that results in a pretty normal amount of pancakes for my family.
I've been making these for years using 1/4 cup whole wheat flour instead of the 1/3 cup white. Everyone is surprised that they taste so good, even those who hate cottage cheese! Great plain or with a bit of orange marmalade or jam. My only indulgence is to butter the griddle a teeny bit. Delicious!
I made these for my family yesterday...my kids are usually pretty picky, but even they said these pancakes were great!! I like the recipe because it's so easy, and it packs a lot of protein into pancakes. I'm always looking for fun, new pancake and waffle recipes, and I'll definitely be using this one again.
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.
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.
EDIT: I've now made this 6-7 times in the last few months and have made it much better for us with minor changes. I follow as directed but add 1 t. baking powder and a splash of milk. To cook I start with a hot pan and turn the temp down to med at best, cover w/ the lid slightly ajar, and cook more slowly than a usual pancake. This produces a terrific, low carb, high protein pancake that is not quite so flat or blintz like. I usually get 5 pancakes, about 5-6" across. ORIGINAL REVIEW: Delicious - and very low carb. Four servings? - no way! I should have known when I looked at the ingredient list that this was not going to be enough for 4 - it was 2 servings at best. The commenter who compared them to cheese blintzes was right - they have that consistency, which we happen to like; we did not find them to be fluffy at all (which was ok). We like pancakes and usually have them over the weekend - this is a new and different one that everyone liked.
This combination of ingredients gives a final texture similar to a quiche. Used 1 cup 1% cottage cheese, whole wheat flour, applesauce instead of oil, 4 eggs, 1/2 tsp baking powder, 1.5 tbsp honey. Blended everything in a blender to make a smooth batter. Transferred to a sprayed frying pan and topped with handful of blueberries. Baked in oven for 15 minutes at 375F. Turned out great!
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!
I will never make this again.
