This recipe makes pancakes so light that it's close to a crepe. Almost Swedish pancake-esque but without all the hassle of whipping up egg whites.
- 6 eggs
- 1 cup cottage cheese
- 1/2 cup flour
- 1/4 tsp salt
- 3 tbsp oil (I use canola)
- 1/4 cup milk
- 1/2 tsp vanilla
Personal notes: My kids like it with peanut butter, but I bet it would be divine with fresh berries or anything else you might eat on a crepe. To cut down on the yolks I use 4 whole eggs and the whites from 3 eggs. I use 1% cottage cheese and milk. I use half whole wheat for the flour. I plan to try it with oatmeal the next time I make these.
7 comments:
only half a cup of flour?? Is that right? Looks more like an egg recipe with 1/2 a cup of flour
You read right! Half a cup of flour.
These look amazing! I will have to try them sometime soon! I will of course be using all the yolks and either olive oil or coconut oil (no veggie oils for us). I think it would be good with dried blueberries in too!
Oh yummy. Thanks. I'll be trying this soon.
And you used one of my favorite Spanglish words. Panqueques! I just love the sound of the word.
We loved them: http://livesimplylovestrongly.blogspot.com/2009/06/pancakes.html
I'm a major fan of bananas & cinnamon. I will definitely try your recipe though. My tummy is grumbling as I type.
Post a Comment