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Churchill house cottage cheese pancakes

Churchill house cottage cheese pancakes

4 eggs

1 cup small-curd cottage cheese

1/2 cup all-purpose flour

6 tablespoons unsalted butter, melted, plus more for greasing the skillet

Makes 3-4 servings.

Preheat oven to 200 degrees. Lightly grease an oven-proof platter. Beat eggs in a medium bowl; stir in cottage cheese. Add flour and mix until just blended. Add melted butter and stir gently to combine.

Melt a pat of butter in a large nonstick skillet or on a griddle over medium heat. Pour batter by 1/4 cupfuls onto the skillet, spacing the pancakes apart. Cook until edges are light golden brown and bubbles form on top. Turn pancakes over and cook until the bottoms are light golden brown. Pancakes should be crispy outside but creamy inside.

Place cooked pancakes on platter in oven to keep warm while you make the rest. Serve with butter and warm maple syrup or honey.

Nutritional analysis per serving: 445 calories, 31 grams fat, 19 grams carbohydrates, 21 grams protein, 351 milligrams cholesterol, 403 milligrams sodium, 1 gram dietary fiber, 64 percent of calories from fat.

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