Description
These pancakes are light and eggy, with a slightly savory flavor from the cottage cheese that melts inside the pancakes. They are great with raspberries!
Ingredients
- 1 cup Unbleached Flour
- ½ teaspoons Baking Soda
- ¼ teaspoons Salt
- 2 Tablespoons Sugar
- 4 whole Eggs
- 1 cup Cottage Cheese
- ½ cups Milk
- 2 Tablespoons Canola Oil
- 1 cup Frozen Berries (optional)
Preparation
In a large bowl, stir together flour, baking soda, salt and sugar. In a separate bowl, whisk together eggs, cottage cheese, milk and oil. Add the flour mixture to the egg mixture and whisk until completely blended. Add frozen berries, if using.
Spray a large skillet or griddle with cooking spray then heat over medium heat. Working in batches, form each pancake by spooning about 1/4 cup of the batter onto the skillet. Cook, flipping pancakes once, until golden brown on both sides and cooked through, about 5 minutes total. Transfer to plates and serve.
