Cottage Cheese Pancakes With Indian Spices
Delightful pancakes combining the nourishing qualities of cottage cheese and earthy Indian spices, perfect for breakfast, brunch, or a light dinner.
Ingredients
Vegetables
- 6 ounces cauliflower (florets only)
- 1 cup grated carrot (150 grams)
- 2 tablespoons chopped chives (optional)
Wet Ingredients
- 1 cup low-fat cottage cheese (250 grams)
- ¾ cup low-fat milk (1 percent or 2 percent)
- 3 large eggs (separated) at room temperature, plus 1 egg white
- 1 tablespoon flaxseeds soaked in 3 tablespoons water for 5 minutes or longer
Dry Ingredients
- 1 cup whole-wheat pastry flour (140 grams)
- 1 teaspoon baking powder
- ½ to ¾ teaspoon salt (to taste)
- 2 teaspoons garam masala
- 1 tablespoon nigella seeds
For Cooking
- Butter or oil for cooking
Instructions
Preparation
- Place the cottage cheese in a sieve and drain for 15 minutes.
- Steam the cauliflower for about 5 minutes, then remove from heat and chop finely. Set aside.
- In a medium bowl, whisk together the drained cottage cheese, milk, egg yolks, and flaxseeds along with their soaking water.
- In another bowl, sift together the flour, baking powder, salt, and garam masala. Stir in the nigella seeds.
Combining
- Combine the dry and wet mixtures and whisk until fully blended.
- Gently fold in the chopped cauliflower, grated carrot, and chives if using.
- In a separate bowl, beat the egg whites to stiff but not dry peaks and carefully fold them into the batter.
Cooking
- Heat a nonstick griddle or cast iron skillet over medium-high heat, and brush with butter or oil.
- Using a ¼-cup ladle, pour about 3 to 4 tablespoons of batter per pancake onto the heated skillet.
- Cook the first side for about 4 to 5 minutes until the edges turn brown and bubbles form. Then, flip them over.
- Cook the second side until nicely browned, then serve hot.
Notes
To achieve the best texture, be sure to drain the cottage cheese well and beat the egg whites to the proper consistency. You can also experiment with different spices.