Cottage Cheese Pancakes

Cottage Cheese Pancakes are a light and fluffy twist on the classic breakfast favourite, made with cottage cheese, sour cream, and a hint of lemon peel for brightness. The whipped egg whites create a delicate, airy texture, while a touch of nutmeg adds gentle warmth. Perfect for both sweet and savoury toppings, these pancakes are a wholesome and satisfying way to start the day.

Prep Time 5

Cook Time 5

Total Time 10

Servings people

Ingredients

1 cup cottage cheese
1 cup sour cream plain yoghurt
3 large eggs separated
1 tsp lemon peel grated
1/4 tsp baking soda
1 cup all purpose flour
1 tbsp sugar
1 grate nutmeg

Instructions

Beat together the cottage cheese, sour cream or yogurt, egg yolks and lemon peel.
1 cup cottage cheese, 1 cup sour cream, 3 large eggs, 1 tsp lemon peel
Combine the flour, baking soda, sugar, and nutmeg and beat into the cottage cheese mixture.
1/4 tsp baking soda, 1 cup all purpose flour, 1 tbsp sugar, 1 grate nutmeg
Beat the egg whites until stiff and fold into the cottage cheese mixture.
Lightly coat a hot griddle of large skillet with the butter or oil and add the batter by the heaping tablespoon.
Cook until lightly browned on the bottom, 3 to 5 minutes.
Flip and cook the other side.
Serve the cottage cheese pancakes immediately.

Notes

Cottage Cheese Pancakes are simple, clean recipe using far less flour than normal pancakes giving a far lighter result.

Nutrition