Cottage Cheese Pancakes

THIS PAST YEAR, I have been reintroduced to cottage cheese and not just virtually through social media. I use it in many recipes, enjoying a tub weekly. I put it in pancakes and smoothies, but am open to other possibilities. I’ve settled on 4% milk fat, large curds—Our Family Brand.

The last time I had cottage cheese for any period was over sixty years ago in my school’s cafeteria, usually accompanied by peach or pineapple slices. If I were lucky, the slices would have enough sugary syrup to help with the palatability of the cottage cheese side salad. It wasn’t one of my favorites back then. Goulash met the much higher standard for tasty cafeteria meals - a favorite of mine.

With this awakening, I am finally eliminating yogurt from my fridge. It always just sat there, seemingly tempting me to check what new color molds had started in the top layer under the lid. Honestly, I never really got into yogurt. I believe that my cottage cheese can now take a lead role in a handful of recipes that once called for dairy items such as yogurt, Half and Half, or sour cream. It will also help in reducing my refrigerator inventory – a good practice at any time.

Using expensive dairy items for one recipe is an extravagance I can do without. I am also reflecting on my mother’s practice of suggesting to “smell the milk bottle” during the summer months as a test for rancidity. I’m still rebelling as those days are over. Thank goodness.

So, with that mindset and background, this is my basic cottage cheese pancake batter that has evolved through some experimentation on my stovetop griddle. I shoot for 4 medium-sized pancakes, saving 2 for the next day breakfast.

Bob’s Cottage Cheese Pancakes

In my mini food mill, I lightly pulse:

¾ cup of rolled oats

1 tsp baking powder

½ teaspoon of cinnamon

Add:

1 large egg

¾ cup of cottage cheese

½ apple, 3 TBS applesauce, or 1/2 banana

1 tsp vanilla extract

Let it rest for five minutes as the large skillet heats up on medium heat. My non-stick pan has lost some of its attributes, so I butter my pan. The batter is delicate, so be gentle in performing the "flip" after 3 minutes. 2 more minutes should do it. I also add fruit as a topping, not in the batter.

Sorry, Krusteaz, you are running a close second in this new pancake world.