Updated Mar 10, 2017Chatelaine
- STIR flour with baking powder and salt in a medium bowl.
- WHIRL cottage cheese in a food processor until smooth. Whirl in eggs, milk, sugar and vanilla. Whirl in flour mixture until just combined.
- HEAT an extra-large non-stick frying pan over medium. Brush with oil. Scoop a scant 1/4 cup batter into pan for each pancake; 3 or 4 will fit in the pan. Cook until bottoms have set, 1 to 2 min. Flip and cook until golden brown, 1 to 2 more min. Reduce heat if pancakes are browning. Remove to a platter. Cover with foil to keep warm. Repeat.
NutritionCalories 94, Protein 6 g, Carbohydrates 10 g, Fat 33 g, Fibre 1 g, Sodium 162 mg.
Mastering the basics: pancakes