Tool

• Blender

• Large mixing bowl

• Large nonstick skillet or griddle

Ingredients

• 1½ cups cottage cheese

• 2 large eggs

• 2 tablespoons sugar

• 2 tablespoons melted butter, plus more for cooking

• 1 cup all‑purpose flour

• 2 teaspoons baking powder

• ¼ teaspoon salt

Direction

Blend the Wet Ingredients

• In a blender, combine cottage cheese, ¼ cup water, eggs, sugar, and melted butter.

• Blend on medium‑low for 30 seconds, until smooth.

Combine with Dry Ingredients

• In a large bowl, whisk flour, baking powder, and salt.

• Add blended cottage cheese mixture.

• Stir gently until just combined.

Cook

• Heat a skillet or griddle over medium.

• Brush lightly with butter.

• Add ¼–⅓ cup batter per pancake.

• Cook 4–5 minutes until golden and bubbles appear.

• Flip and cook 3–4 minutes more until center is set.

• Adjust heat to medium‑low if browning too quickly.

• Grease skillet between batches as needed.

Serve

• Serve hot with butter, fresh berries, and maple syrup.

Notes

• Works as sweet or savory.

  • Sweet: add 1 teaspoon vanilla extract.

  • Savory: reduce sugar to 1 tablespoon.

• For richer pancakes, replace water with milk, buttermilk, or non‑dairy milk.

Nutrition

(per pancake)

Calories: 151kcal • Carbs: 17g • Protein: 8g • Fat: 6g
Saturated Fat: 3g • Polyunsaturated Fat: 0.5g • Monounsaturated Fat: 2g • Trans Fat: 0.1g
Cholesterol: 61mg • Sodium: 343mg • Potassium: 76mg • Fiber: 0.4g • Sugar: 4g
Vitamin A: 210IU • Calcium: 102mg • Iron: 1mg