When I visit Vanessa in Montana, she always makes the most amazing cottage cheese pancakes. They are the best pancakes I’ve ever had, especially when served with sour cream and jam. Absolutely the best.
I’m a big fan of easy and quick recipes that taste delicious, so these are right up my alley. I’m not normally a fan of cottage cheese, but in these pancakes and in the orange salad that my mom and meemaw make, I love it. For this recipe, you’ll need: an egg, flour, cottage cheese, cream, sour cream, and jam. That empty bowl up top is what I used for the batter. It belonged to my great-great-great-grandmother and it is absolutely gorgeous. There’s something special about using it for cooking; like I can almost picture her in the kitchen.
Crack your egg and stir it with the cottage cheese.
Spoon out pancakes of your desired size, and heat over medium until browned and ready to flip! Vanessa and I like the outsides crunchy, so we cook on a higher heat. The inside is delicious when still a bit runny, but it’s up to you and your taste to decide how you’d like them cooked.
COTTAGE CHEESE PANCAKES
1 cup cottage cheese
1 cup of sour cream or yogurt
1 cup of flour
1/2 cup of cream or milk