Adding cottage cheese to pancakes gives them a texture and flavor you’ll love. The flavor is very similar to a true sourdough pancake. When Mom worked as a wilderness ranger in the ’70s, one of her staples was freeze-dried cottage cheese. She added it to just about everything she could think of. Adding it to her campfire griddle cakes one day was a discovery that ended up becoming a family favorite.
COTTAGE CHEESE PANCAKES
PREP TIME: 10 MINUTES
COOK TIME: 12-15 MINUTES
MAKES: 8 PANCAKES
1½ cups Organic Budget Mix® All-Purpose Original Baking Mix
2 T sugar
1 egg
½ cup cottage cheese
1¼ cups whole milk
1. In a medium bowl, combine Budget Mix and sugar.
2. In a separate bowl, whisk together egg, cottage cheese, and milk.
3. Add wet mixture to the dry mixture and stir just until blended.
4. Over medium-low heat, ladle pancakes onto a lightly oiled pan. Flip pancakes after bubbles form and edges have lost their sheen.
Gather ingredients.
Pour 1½ cups Organic Budget Mix® All-Purpose Original Baking Mix into a medium bowl.
Add 2 T sugar.
Stir to combine.
In a separate bowl, add 1 egg.
Add ½ cup cottage cheese.
Pour in 1¼ cups whole milk.
Whisk together.
Pour the wet mixture into the dry mixture.
Stir just until blended.
Over medium-low heat, ladle pancakes onto a lightly oiled pan.
Flip pancakes after bubbles form and edges have lost their sheen.
When they look tasty (and toasty brown),
breakfast is ready! Bring on the butter and maple syrup.
These are really GOOD!
We had them with pure maple syrup and real butter, doesn’t get any better.