Fluffy Pancakes
Source of Recipe
#R5410809, from TriainAtlanta at reiman bb
Recipe Introduction
her comments:
I love these pancakes but the cottage cheese was "detectable" to some of my "diners", even though they really liked the pancakes. My husband ate them until he figured out what was in them (I confessed after I thought he liked them enough to "handle" it - WRONG!). So - after missing them terribly - I decided to put the cottage cheese - I usually buy the "lumpy" not the creamed - in the food processor, whirling until creamy - add the milk, eggs, melted butter and vanilla. Give it enough "whirls" to make it really creamy. Then pour mixture over your "dry ingredients", mixing the batter - and let it sit for about 20 to 30 minutes - overnite - in the refrig. - will work well, also. You will have the fluffiest, most tender/tasty pancakes ever. A real treat - and the cottage cheese is well hidden. I promise you - these are great - and healthy too! This is a great pancake recipe because it is sweet and high in protein....great for those kids who are carb-a-holics! Enjoy!
List of Ingredients
Fluffy Pancakes
1 1/2 cups flour
1/4 cup packed brown sugar
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 cup cottage cheese, (blend in food processor or
...blender until really creamy )
1 cup milk
2 eggs
3 Tbsp. butter, melted
1/2 tsp. vanilla
In a medium bowl, whisk together the flour, brown
sugar, baking powder, baking soda, and salt.
In another bowl whisk together the cottage cheese,
milk, eggs, melted butter, and vanilla. Blend well.
Pour the liquid ingredients over the dry ingredients
and mix with the whisk until everything is just combined.
The batter will be thick and lumpy. Preheat griddle to
350. Spray with oil. Cook on each side until golden brown.Recipe
|
|
member logon
