Strawberries and Cream Cheesecake Pancakes

I find that some foods I just can’t eat by themselves…cottage cheese is one of those.  Let me backtrack….my husband normally does not like to go food shopping with me, which is perfectly fine with me. I set out with a list and a mission to get accomplished. He on the other hand, likes to add items to the cart that he thinks look good or may taste good. He grabbed a pack of cottage cheese and tossed it into the cart…I looked at him and he says, “it’ll be a good snack.”  Yes, cottage cheese can be a good snack, but you actually have to eat it. This package hasn’t been touched by him since shopping day!  I don’t want to be wasteful, but I can’t eat cottage cheese by itself or topped with a little fruit.  Luckily, I finally found something I can use it in…pancakes!

Cottage Cheese

Cottage Cheese

Cottage cheese is a considered a fresh cheese that has a slightly acidic mild flavor.  Cottage cheese is made when the whey and curd are separated. The curd makes up cottage cheese. Cottage cheese is a good source of calcium but much of that is lost when the whey and curd is separated, so calcium is often added.

It’s a good source of protein, riboflavin, phosphorus and selenium.

Nutrition Information (4 oz)

  • Calories 97
  • Protein 13 g
  • Vitamin A 84 IU
  • Potassium 95 mg
  • Calcium 103 mg
  • Phosphorus 184 mg
  • Selenium 11 mcg

Strawberries and Cream Pancakes

Strawberries and Cream Cheesecake Pancakes

Slightly adapted from Cuisine at Home

Ingredients:

  • For Pancakes

    • 2/3 cup skim milk
    • 1/4 cup sugar
    • 1 egg
    • 2 Tbsp unsalted butter, melted
    • 1 tsp vanilla extract
    • 1 cup flour
    • 1 tsp baking powder
    • 1/4 tsp salt
    • 4 oz cottage cheese, small curd
    • 1 tsp lemon zest
  • For Topping

    • 1/2 cup greek yogurt
    • 1 tsp sugar
    • 1 tsp vanilla extract
    • Fresh strawberries

Preparation:

  1. Whisk together milk, sugar, egg, butter and vanilla in a medium sized bowl.
  2. In a small bowl mix together flour, salt and baking powder. Gradually whisk flour into liquid mixture, until combined. Add cottage cheese and lemon zest and combine.
  3. Combine greek yogurt, sugar and vanilla in a small bowl. Set aside.
  4. Heat large skillet at medium heat. Coat pan with cooking spray. Pour 1/4 cup of batter into pan at a time. Cook on each side until edges begin to firm up, approximately 2 minutes.
  5. Top with cream and sliced strawberries. Serve warm.

These pancakes are fluffy, moist, lightly sweet and absolutely delicious!

Strawberry Pancakes

Pancake

No syrup needed on these pancakes. The yogurt cream and fresh strawberries provide a nice balance of flavors and freshness.

Source:
http://ndb.nal.usda.gov/ndb/foods/show/15?fg=&man=&lfacet=&format=&count=&max=25&offset=&sort=&qlookup=
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11 thoughts on “Strawberries and Cream Cheesecake Pancakes

  1. Yum! And your pictures look so nice too! I’m a huge cottage cheese fan but I don’t usually eat it with fruit. I put it on top of baked potatoes as a sour cream substitute or I’ll just eat it as a snack with garlic pepper.

  2. We always have cottage cheese in our house – it is such a great source of protein! I have never thought of using it for pancakes, but I will have to give this recipe a try now.

    I want to thank you for linking up to the In and Out of the Kitchen link party. I look forward to seeing what you bring to the party next week.

    Cynthia at http://FeedingBig.com

  3. Pingback: Fluffy Pancakes | The Well Dressed Hen

  4. Pingback: Lemon Yogurt Pancakes «Dizzy Busy and Hungry!

  5. Pingback: Lemon Yogurt Pancakes | Dizzy Busy and Hungry!

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