Cottage cheese and strawberry savory pancakes
Thick, creamy pancakes made with cottage cheese and sweetened strawberries for a savory-leaning dinner that turns a shelf staple into something warm and filling. The cottage cheese makes them tender without much flour, and the strawberries add a touch of brightness to cut through the richness.
About 510 calories a serving, 32 g protein, 19 g carbohydrate, 34 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
From your shelf
- 16 oz [453g] Daisy cottage cheese with strawberries
Staples
- 1/4 cup [30g] flour
- 2 eggs
- 1/4 teaspoon salt
- 2 tablespoons butter
- 1 tablespoon oil
- Crack 2 eggs into a bowl with the 16 ounces of cottage cheese and strawberries, then whisk them together until mostly smooth; some curds breaking into larger pieces is fine. Stir in 1/4 cup flour and 1/4 teaspoon salt until just combined.
- Set a nonstick skillet over medium heat and add 1 tablespoon oil and 2 tablespoons butter, swirling as the butter melts until foaming stops, about 1 minute.
- Spoon 1/3 cup of the batter onto the hot pan and let it cook without moving for 3 to 4 minutes, until the bottom is set and golden and the top barely starts to set; while it cooks, start a second pancake on a nearby spot if your pan fits both. Flip each pancake and cook the second side for 2 to 3 minutes until set and light gold.
- Slide the cooked pancakes onto a plate and repeat with the remaining batter in two more batches, adding a little more oil and butter between batches if needed.
Note Swap the cottage cheese for Greek yogurt if you have it. Stack leftovers between parchment and keep refrigerated up to two days; reheat gently in a skillet over low heat. Serve with black pepper and a small salad, or with extra sour cream stirred with a pinch of salt for dipping.
On the label
Cottage Cheese: Cultured Skim Milk, Cream, Salt, Strawberry Fruit Preparation: Strawberries, Water, Cane Sugar, Corn Starch, Citric Acid, Calcium Lactate, Fruit and Vegetable Juice Concentrate (for Color), Natural Flavor.
Daisy, milk/milk substitutes, serving 150 g. Ingredients as printed on the label.
More from Daisy
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- Good Culture cottage cheese, whole milk classic, 4% milkfatGood Culture
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Cooks as cottage cheese, berries. Half of it left? Use up the cottage cheese.