Description
A single serve cottage cheese pancake with a souffle-like texture, golden buttery edges, and fluffy, rich insides. This pancake provides a delightful combination of creamy cottage cheese and a tender crumb with 15 grams of protein, making it a perfect quick breakfast or snack.
Ingredients
Scale
For the Pancake Batter
- 1/4 cup cottage cheese (4% milkfat)
- 1 large egg
- 2 tablespoons all-purpose flour (or 2 1/2 tablespoons gluten free all-purpose flour)
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
For Cooking
- 1/2 tablespoon butter for frying
For Serving
- Maple syrup
- Butter
Instructions
- Make Batter: Add the cottage cheese, egg, flour, baking powder, and salt in that order to a blender. Blend the mixture until it becomes smooth and well combined, creating a thick pancake batter texture.
- Melt Butter: Heat a nonstick pan over medium-high heat for about a minute. Add 1/2 tablespoon of butter to the pan and let it melt completely, coating the surface evenly.
- Cook Pancake: Pour the batter into the melted butter in the pan to form one large pancake. Allow it to cook undisturbed for 1 to 2 minutes until bubbles start to form on the surface.
- Flip and Finish: Once bubbles appear and the underside is golden brown, carefully flip the pancake. Cook for an additional 1 to 2 minutes until the other side is also golden and the pancake is cooked through.
- Serve: Transfer the pancake to a plate and serve warm with butter and maple syrup or your favorite toppings.
Notes
- You can substitute all-purpose flour with gluten free all-purpose flour for a gluten free version.
- Use a good quality nonstick pan to prevent sticking and help achieve a golden crust.
- Be gentle when flipping to keep the pancake intact since it is large and delicate.
- This recipe makes one large fluffy pancake packed with protein, perfect for a quick single serving.
