Super fluffy and custardy cottage cheese pancakes
Serves 1
Directions
- 1Start by swapping sour cream for Greek yogurt in the original recipe.
- 2Add the eggs straight into the batter instead of whipping the egg whites.
- 3Reduce the overall amount of liquid in the batter.
- 4Use oil instead of melted butter to help keep the batter cold.
- 5To prevent the thick batter from coming out raw in the middle, steam the pancakes with a little water for just a couple of minutes to get them super fluffy.
Ingredients
- 1 cup full fat cottage cheese, cold from the fridge
- 1 cup full fat Greek yogurt, cold from the fridge
- 2 large eggs, cold from the fridge
- 0.25 cup milk or water, cold or room temp
- 2 tsp neutral oil
- 1 tbsp sugar
- 2 tsp baking powder
- 1 tsp kosher salt
- 2 cups all-purpose flour
Tips
- Make sure to eat these hot before they deflate.
- Steaming the pancakes with a little water for a couple of minutes gets them super fluffy.
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