Cottage Cheese Pancakes

These cottage cheese pancakes are fluffy, moist, and packed with protein, perfect for breakfast, lunch, or a special weekend brunch. The cottage cheese makes the pancakes soft and gives a mild, rich flavor, while the batter is easy to prepare. Serve them with your favorite toppings, whether you prefer fresh berries, maple syrup, or a dollop of yogurt.

• 125 g all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• 225 g cottage cheese
• 180 g milk
• 2 eggs
• 2 tsp vanilla sugar/vanilla extract
• 40 g syrup

Butter or neutral oil for frying.

1. In a large bowl, mix the flour, baking powder, vanilla sugar, and salt.
2. Blend the cottage cheese and milk in a blender until completely smooth.
3. Pour the cottage cheese mixture into the bowl along with the eggs and maple syrup.
4. Gently stir until just combined. Do not overmix; a few small lumps are perfectly fine.
5. Let the batter rest for 10–15 minutes.
6. Heat a frying pan or griddle over medium heat and lightly grease with butter or oil.
7. Cook until the edges are set and bubbles form on the surface. Flip and cook until golden brown.
8. Lightly grease the pan between each batch.

Serve with, for example:

• Fresh berries
• Butter and maple syrup
• Honey
• Sliced banana
• Peanut butter or almond butter
• Yogurt

If you have leftovers, the pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Feel free to try different toppings and accompaniments; these pancakes are just as good with something sweet as they are with fresh fruit and yogurt.