Description
A cottage cheese pancake with a souffle-like texture with a golden, buttery edge and fluffy rich insides. SO GOOD. And 15 grams of protein, too!
Ingredients
Units
Scale
- 1/4 cup cottage cheese (4% milkfat)
- 1 large egg
- 2 tablespoons all-purpose flour (or 2 1/2 tablespoons gluten free all-purpose flour)
- 1/2 teaspoon baking powder
- teeny tiny bit of salt (let's say 1/8 teaspoon)
- 1/2 tablespoon butter for frying
- maple syrup and butter for serving
Instructions
- Make Batter: In this order, add cottage cheese, egg, flour, baking powder, and salt to a blender and blend until smooth. (I use the Beast Mini Blender – affiliate link)
- Melt Butter: Heat a nonstick pan over medium-high heat for a minute or so. Add the butter until melted.
- Cook Pancake: Pour pancake batter into the pan (I do enjoy one mega, buttery, super large pancake so I do this all in one, hence the single serve).
- Flip and Finish: Cook until bubbles form on top, about 1-2 minutes. Check underneath to ensure it’s nice and golden, then flip and finish for 1-2 minutes longer.
- Serve: Serve with butter and maple syrup, or whatever toppings you like!
Equipment
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Notes
This will be a souffle-like texture that will get real nice and fluffy in the pan, and then its fluffiness will start to deflate as it rests and as you eat it.
It can take a bit of playing around to get your stove temperature just right to get that perfect golden-browning, so don’t hesitate to adjust based on what you’re seeing. For me, the best temp is medium high, as directed.
- Prep Time: 3 minutes
- Cook Time: 4 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: breakfast, cottage cheese, cottage cheese pancake, high protein breakfast, protein pancake