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 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 Cheesecake Pancakes
Slightly adapted from Cuisine at Home
- 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
- 1/2 cup greek yogurt
- 1 tsp sugar
- 1 tsp vanilla extract
- Fresh strawberries
- Whisk together milk, sugar, egg, butter and vanilla in a medium sized bowl.
- 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.
- Combine greek yogurt, sugar and vanilla in a small bowl. Set aside.
- 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.
- Top with cream and sliced strawberries. Serve warm.
These pancakes are fluffy, moist, lightly sweet and absolutely delicious!
No syrup needed on these pancakes. The yogurt cream and fresh strawberries provide a nice balance of flavors and freshness.