Description
Delicious cottage cheese pancakes topped with a fresh strawberry syrup.
Ingredients
Scale
- 1 cup cottage cheese
- 3 large eggs
- 1/2 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Butter or oil for cooking
- 2 cups fresh strawberries, hulled and quartered
- 1/4 cup granulated sugar (for syrup)
- 2 tablespoons water
- 1 tablespoon lemon juice
Instructions
- Prepare the strawberry syrup: In a small saucepan, combine strawberries, sugar, water, and lemon juice. Bring to a simmer over medium heat, stirring occasionally. Cook for 7 to 10 minutes until the strawberries break down and the syrup thickens slightly. Remove from heat and set aside to cool.
- Make the pancake batter: In a large mixing bowl, whisk together cottage cheese and eggs until well combined. Add flour, sugar, baking powder, salt, and vanilla extract. Mix until just combined; some cottage cheese curds will remain visible.
- Cook the pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Spoon 1/4 cup portions of batter onto the skillet. Cook for 2 to 3 minutes until bubbles form on the surface and the edges look set. Flip and cook for another 1 to 2 minutes until golden brown and cooked through. Repeat with remaining batter.
- Serve: Stack warm pancakes on plates and generously spoon fresh strawberry syrup over the top. Serve immediately.
Notes
- For a healthier option, consider using whole wheat flour.
- You can adjust the sweetness of the syrup according to your taste.
- These pancakes can also be served with other fruits or toppings of your choice.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-fry
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes with syrup
- Calories: 280
- Sugar: 14g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 150mg