Cottage Cheese Pancakes

This morning my children insisted on pancakes for breakfast, not an unusual request from them. The only problem being that I haven’t been to the grocery store in over a week as our number one food consumer has been away for military training. So we are out of a lot of our standard ingredients.

I remembered a recipe that I saw a while back when flipping through The Boston Cooking School Cook book by Fannie Merritt Farmer so we decided to give it a try. I made a few alterations from the original recipe for the sake of time.

Ingredients:

6 eggs, well beaten

4 Tbsp (1/2 stick) butter

2 C. Cottage Cheese

1/2 C flour

1/4 tsp Salt

*Optional 1-2 tsp Cinnamon

Start by adding beaten eggs to a large bowl. Then add in the other ingredients.

Now beat the living daylights out of it with an electric mixer. I was using large curd cottage cheese so I was trying to have the mixer break up the chunks of cheese, you know to hid them from the kids.

Once well blended. Cook on a griddle, or like me in a cast iron skillet.

They cook like traditional pancakes, just don’t expect them to puff up like a traditional buttermilk pancake would. They will remain the same thickness as when they enter the pan.

Be sure to flip and cook both sides.

They taste like French Toast! We ate ours with a combination of toppings. My eldest wanted hers with sugar and cinnamon, my middle daughter wanted strawberry jam, my son wanted Nutella and the small one just wanted to eat them all just as they were.

Hope you enjoy these as much as we did!