(Canadian) Cottage Cheese Pancakes

I would say these were "strawberry" pancakes, but I wanted to appease John with a fruit-neutral pancake. He was skeptical about cottage cheese pancakes, but he's not anymore!






















These were delicious, light, and flavorful pancakes, though they didn't exactly taste like cottage cheese. While I'm easy to please when it comes to Breakfast-for-Dinner night, pancakes aren't usually the direction I take. But these were so good, I'll definitely make them again.

























Cottage cheese is one of my favorite things about Canada (along with health insurance, Bulk Barn, and the beaches at the Great Lakes). It's basically the same as in the U.S., but it's...tangier and has a slightly different texture. It's hard to describe, but really delicious.




























The recipe came from Closet Cooking. This guy (Canadian!) has some beautiful looking pancake recipes and I intend to try more of them. The recipe originally called for blueberries, and I'm sure they would be great in the pancakes. I served mine with strawberries and syrup on the side, since I'm out of frozen blueberries. I suspect
other types of fruit would also work well.


























(Canadian) Cottage Cheese Pancakes
from Closet Cooking

Ingredients:
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup sugar
1 cup cottage cheese
1/4 cup milk
4 eggs (lightly beaten)
2 tablespoons butter (melted, or oil)
1 teaspoon vanilla extract

Directions:
1. Preheat the oven to 200 F and place a foil lined baking pan in to hold the pancakes as you finish them done.
2. Mix the flour, baking soda, baking powder, salt, cinnamon, and sugar in a large bowl.
3. Mix the cottage cheese, milk, eggs, butter, and vanilla extract in another large bowl.
4. Mix the dry ingredients into the wet.
5. Heat a pan and melt a touch of butter in it.
6. Pour 1/4 cup of the mixture into the pan and cook until the surface starts to bubble and the bottom is golden brown, about 2-3 minutes.
7. Flip the pancake and cook the other side until the bottom is golden brown, about 1-2 minutes.
8. Add to the pan in the oven to keep them warm.