Cottage cheese pancakes

Name: Cottage cheese pancakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 cup full fat cottage cheese, cold from the fridge (226g); 1 cup full fat Greek yogurt, cold from the fridge (226g); 2 large eggs, cold from the fridge (100g); 1/4 cup milk or water, cold or room temp is fine (57g); 2 tsp* oil, any kind (8g); 1 tbsp** sugar (12g); 2 tsp baking powder; 1 tsp kosher salt; 2 cups flour (240g)

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Prep Time: 20 minutes

Cook Time: 15 minutes

Total: 35 minutes

Servings: 10

Ingredients

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1 cup full fat cottage cheese, cold from the fridge (226 grams)1 cup full fat Greek yogurt, cold from the fridge (226 grams)2 large eggs, cold from the fridge (100 grams)1/4 cup milk or water, cold or room temp is fine (57 grams)2 tsp* oil, any kind (8 grams)1 tbsp** sugar (12 grams)2 tsp baking powder1 tsp kosher salt2 cups flour (240 grams)

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Instructions

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Step 1

In a medium bowl, combine the cottage cheese, Greek yogurt, eggs, milk, oil and whisk until smooth.

Step 2

Sprinkle over the sugar, baking powder and salt and stir to combine evenly. Lastly, stir in the flour until you have a very thick batter.

Step 3

Preheat a large skillet over medium heat and grease liberally with neutral oil or clarified butter. Dollop 1/4 cup of batter into the pan at a time, letting the batter mound up tall. Cook until the edges of the pancakes are matte and the bottom of the pancake is golden (lift up an edge to check!), about 1-2 minutes. Flip and cook for another 1-2 minutes.

Step 4

At this point, the middle may still look like its oozing raw batter. Quickly add a teaspoon or two of water into the pan, then cover with a lid. Cook for another 1-2 minutes until the pancakes puff up and there's no trace of raw batter around the middles. Serve hot with a pool of maple syrup and enjoy!