These are the most popular breakfast item in our household. Even our toddler asks for “kay-kies.” They are very high in protein, have less fat and cholesterol than eggs, and provide long-lasting energy. Like green eggs and ham, first-timers may be a bit skeptical, but everyone who tries them loves them- especially when topped with real maple syrup.
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4 servings makes 8×4” pancakes
2 cups low fat cottage cheese (organic tastes best)
3 large eggs
1/2 cup flour
1 tablespoon vegetable oil
1. In a medium bowl whisk cottage cheese and eggs. Blend in flour and oil.
2. Preheat a non-stick skillet or frying pan over medium heat. Grease lightly with a bit of butter, oil or cooking spray.
3. When pan is hot (a drop of water will sizzle) ladle 1/4-1/3 cup of mix per pancake onto pan for a 4” pancake. Cook until edges are dry and pancake is beginning to look firm. Bottom should be a golden brown before turning.
4. Pancakes are done when firm and brown on both sides. If they brown too quickly, the center doesn’t have a chance to cook.
5. Serve with butter and syrup.
Variation: Fresh or frozen berries can be dropped onto batter before turning over and are tasty cooked into the pancake. However, they can make cakes a little runnier, so you may prefer to just sprinkle berries on top of cooked pancakes.
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