Cottage Cheese Pancakes

1 cup full fat cottage cheese, cold from the fridge (226g)

1 cup full fat Greek yogurt, cold from the fridge (226g)

2 large eggs, cold from the fridge (100g)

¼ cup milk or water, cold or room temp is fine (57g)

2 tsp* neutral oil (8g)

1 tbsp** sugar (12g)

2 tsp baking powder

1 tsp kosher salt

2 cups all-purpose flour (240g)

In a medium bowl, combine the cottage cheese, Greek yogurt, eggs, milk, oil and whisk until smooth.
Sprinkle over the sugar, baking powder and salt and stir to combine evenly. Lastly, stir in the flour until you have a very thick batter.
Preheat a large skillet over medium heat and grease liberally with neutral oil or clarified butter. Dollop ¼ cup of batter into the pan at a time, letting the batter mound up tall. Cook until the edges of the pancakes are matte and the bottom of the pancake is golden (lift up an edge to check!), about 1-2 minutes. Flip and cook for another 1-2 minutes.
At this point, the middle may still look like its oozing raw batter. Quickly add a teaspoon or two of water into the pan, then cover with a lid. Cook for another 1-2 minutes until the pancakes puff up and there's no trace of raw batter around the middles. Serve hot with a pool of maple syrup and enjoy!

Course🥞Breakfast

Diets🥕Vegetarian...

Category🥞Pancakes

Cuisine🇺🇸American

Occasions🥐Brunch📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 20m