Cottage Cheese Pancakes Strawberry
Fluffy cottage cheese pancakes served with sweet homemade strawberry syrup, creating a delicious and fresh breakfast option with a perfect balance of creamy and fruity flavors.
Equipment
- 1 saucepan for strawberry syrup
- 1 mixing bowl
- 1 non-stick skillet or griddle for cooking pancakes
- 1 whisk
- 1 Spoon for portioning batter
Ingredients
- 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
- Combine strawberries, sugar, water, and lemon juice in a saucepan and simmer over medium heat for 7 to 10 minutes until syrup thickens; remove and cool.
- In a mixing bowl, whisk together cottage cheese and eggs until blended.
- Add flour, sugar, baking powder, salt, and vanilla extract to the mixture and stir until just combined, leaving some curds visible.
- Heat a greased non-stick skillet over medium heat and spoon 1/4 cup batter portions onto it.
- Cook pancakes for 2 to 3 minutes until bubbles form and edges set; flip and cook 1 to 2 minutes more until golden.
- Repeat cooking with remaining batter.
- Serve pancakes stacked, topped generously with the strawberry syrup.
Notes
- Use whole wheat flour for a healthier twist.
- Adjust syrup sweetness to taste.
- Try other fruits or toppings as alternatives.