Description
Light and fluffy cottage cheese pancakes topped with a homemade strawberry syrup, perfect for a special breakfast or brunch.
Ingredients
Scale
- 1 cup cottage cheese
- 3 large eggs
- 1/2 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Butter or oil for cooking
- 2 cups fresh strawberries, hulled and quartered
- 1/4 cup granulated sugar (for syrup)
- 2 tablespoons water
- 1 tablespoon lemon juice
Instructions
- Start with the strawberry syrup: In a small saucepan, combine strawberries, sugar, water, and lemon juice. Cook over medium heat for 7-10 minutes until syrup thickens.
- In a large bowl, whisk together cottage cheese and eggs until creamy.
- Slowly incorporate flour, sugar, baking powder, salt, and vanilla extract. Gently fold until just combined.
- Heat a non-stick skillet over medium heat and grease it. Pour 1/4 cup portions of batter into the skillet, cooking until bubbles form on the surface, about 2-3 minutes.
- Flip the pancakes and cook for another 1-2 minutes until golden brown. Repeat with remaining batter.
- Stack pancakes and spoon strawberry syrup over the top. Serve immediately.
Notes
Make the strawberry syrup in advance to save time. You can also freeze leftover pancakes for later.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 150mg