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Epicurious

Cottage-Cheese Pancakes

The key to these ultra-moist pancakes is cottage cheese in the batter; using only egg whites keeps them light. Homemade rhubarb compote is a tart topping; you could serve the pancakes with maple syrup, apple butter, or fresh fruit instead.

Recipe information

  • Yield

    makes 8

Ingredients

3/4 cup all-purpose flour
1 tablespoon sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup cottage cheese
2/3 cup milk
2 large egg whites
1/2 teaspoon pure vanilla extract
5 teaspoons vegetable oil, such as safflower
Rhubarb Compote, for serving (optional; recipe below)

Preparation

  1. Step 1

    In a large bowl, whisk together flour, sugar, baking powder, and baking soda. Stir in cottage cheese, milk, egg whites, and vanilla.

    Step 2

    In a large skillet, heat 2 teaspoons oil over medium. Working in batches of two, drop batter into pan, 1/4 cup per pancake.

    Step 3

    Cook until just set around the edges and small bubbles appear on top, about 1 minute. Flip pancakes, and cook until just set in the center, 1 to 2 minutes more. Transfer to a plate. Repeat, using 1 teaspoon oil for each of remaining batches. Serve immediately with rhubarb compote, if desired.

Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved. Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine’s editors. Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
TagsPancakeCheeseDairySideMainBrunchBreakfastNut FreeVegetarianEasySauteCookbooks
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