For my birthday last week, my husband totally surprised me with a KitchenAid Mixer. I’ve wanted one for a while, but, it didn’t make much sense to get one while we were living in South Africa because it’s so big to have to move.
Our kitchen in our little Boston apartment is definitely small. But the mixer fits perfectly in the corner and I think we’ll use it often.
One of the recipes in the cookbook that came with the mixer was for pancakes using cottage cheese. I was immediately intrigued because of all the protein in this pancake recipe–the recipe said that there were 10g of protein per serving.
To be honest, I tried a bite as I was cooking them, and I wasn’t a huge fan. But, once I sat down with a plate of them (with a little syrup…), I actually really liked the pancakes. I added fresh blueberries to the recipe, and I think I’m going to make them again this week and freeze the pancakes for a quick and easy breakfast. I was concerned about the texture the cottage cheese would add, but honestly, we didn’t even notice.
If I was having friends over for brunch, this probably isn’t my go-to recipe. But, for the extra protein and simple ingredients, I’m definitely going to make these to have around the house. The blueberries (or bananas and chocolate chips, if you prefer), add extra flavor.
Blueberry Pancakes (Recipe adapted from KitchenAid)
4 eggs, separated
1 cup cottage cheese
1/3 cup flour
1/4 tsp salt
3/4 cup fresh blueberries
Beat egg whites until they are stiff (but not dry).
In a separate bowl, mix egg yolks for about 2 minutes. Add cottage cheese, flour and salt. Mix for 1 minute. Fold in egg whites with a rubber spatula. If you are adding thing to your pancakes, fold that in now with a spatula, as well.
Drop batter onto hot, greased griddle. Cook until they start to get puffed and dry around the edges. Turn and cook until golden brown on the underside.
If you make 3 inch pancakes, you should get 18. According to the recipe, it’s 10g of protein for 3 3-inch pancakes. Not bad!