Savory Cottage Cheese Pancakes
Light, fluffy pancakes made with cottage cheese, eggs, herbs, and flour, perfect for breakfast or brunch.
Ingredients
Pancake Batter Ingredients
- 1 cup cottage cheese Choose a low-fat or regular version based on your preference.
- 2 pieces eggs Room temperature eggs yield better texture.
- 1/2 cup flour All-purpose or whole wheat flour can be used.
- 1/4 cup milk Any milk variety works.
- 1/4 cup chopped herbs (such as chives, parsley) Fresh herbs add great flavor; experiment with your favorites.
- to taste salt and pepper Adjust seasoning according to preference.
- butter for frying Use for greasing the skillet.
Instructions
Preparation
- In a bowl, mix together the cottage cheese, eggs, flour, milk, chopped herbs, salt, and pepper until well-blended.
Cooking
- Heat butter in a skillet over medium heat until melted.
- Pour batter into the skillet to form small pancakes, ensuring your portions are consistent for even cooking.
- Cook until golden brown on one side; then flip and cook the other side until done, about 3-4 minutes per side.
- Serve hot with your favorite toppings, such as sour cream, more fresh herbs, or cheese.
Notes
Store leftover pancakes in an airtight container in the fridge for up to three days. Reheat on a skillet or microwave. For longer storage, freeze the pancakes separated by parchment paper.