Friday, April 18, 2008
Cottage Cheese Pancakes
Make small pancakes for them to turn out right
They should be slightly brown when fully done
Easy, fast, high-protein breakfast, lunch or dinner. This is one of my all-time favorite fast meals. My husband doesn't like "breakfast for dinner" which is when I prefer it so I often make it for just myself. The recipe is a sinch to modify for 1 person or many people. It's really all about finding the right consistency. I'll include the "original" recipe and then tell you some changes that can be made to it if you want it healthier.
From the kitchen of: Rhonda Trevethick.
Prepare time: a few minutes
1 cup cottage cheese
¼ cup flour (ww or white)
2 tablespoons melted butter
Dash of salt
Cook large dollar size cakes in frying pan with butter. Eat! (Make sure you let them cook long enough to cook the egg).
It's really just that simple. 1 bowl, 1 pan makes for EASY cleanup.
Here's what I usually do when I make this for myself.
ONE person recipe:
1 or 2 eggs (depends on how hungry I am...I usually can't eat an entire recipe if I use 2 eggs but they heat up well the next day.)
about 3/4-1 cup cottage cheese (I never actually measure, just eyeball it)
1/4 cup flour (whole wheat or regular works well. Sometimes I use 1/2 and 1/2)
I skip the butter and just add a dash or two of seasoned salt
The consistency should be similar to cooked oatmeal before you cook it.
In the pan, I fry in a small amount of either olive oil or butter.
I always eat it with cold applesauce. Syrup works too but I love the applesauce with this recipe.
The SUPER healthy version:(it's not as tasty but still tastes good)
Use only egg whites, whole wheat flour, fat-free cottage cheese and olive oil in the amounts listed above. Can't get much healthier!
I used whole-wheat in this recipe which makes them browner than if you use regular white flour.