1Start by swapping sour cream for Greek yogurt in the original recipe.
2Start by swapping sour cream for Greek yogurt in the original recipe.
3Start by swapping sour cream for Greek yogurt in the original recipe.
4Add the eggs straight into the batter instead of whipping the egg whites.
5Add the eggs straight into the batter instead of whipping the egg whites.
6Add the eggs straight into the batter instead of whipping the egg whites.
7Reduce the overall amount of liquid in the batter.
8Reduce the overall amount of liquid in the batter.
9Reduce the overall amount of liquid in the batter.
10Use oil instead of melted butter to help keep the batter cold.
11Use oil instead of melted butter to help keep the batter cold.
12Use oil instead of melted butter to help keep the batter cold.
13To 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.
14To 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.
15To 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 cottage cheese, cold from the fridge
1 cup full fat cottage cheese, cold from the fridge
1 cup full fat Greek yogurt, cold from the fridge
1 cup full fat Greek yogurt, cold from the fridge
1 cup full fat Greek yogurt, cold from the fridge
2 large eggs, cold from the fridge
2 large eggs, cold from the fridge
2 large eggs, cold from the fridge
0.25 cup milk or water, cold or room temp
0.25 cup milk or water, cold or room temp
0.25 cup milk or water, cold or room temp
2 tsp neutral oil
2 tsp neutral oil
2 tsp neutral oil
1 tbsp sugar
1 tbsp sugar
1 tbsp sugar
2 tsp baking powder
2 tsp baking powder
2 tsp baking powder
1 tsp kosher salt
1 tsp kosher salt
1 tsp kosher salt
2 cups all-purpose flour
2 cups all-purpose flour
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.