Maple Cottage Cheese Pancakes
Thick, soft & fluffy cottage cheese pancakes, flavoured with maple syrup! The cottage cheese gives them a subtle tanginess & the maple adds a caramelised, butterscotch flavour.
Servings: 6 Pancakes
Equipment
- Frying Pans (See Notes)
- Jug Blender
- Mixing Bowl
- Sieve
Ingredients
- 250 g Cottage Cheese
- 100 g Whole Milk
- 50 g Maple Syrup
- 25 g Caster Sugar
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 1 tsp Sea Salt
- 175 g Plain Flour
- 2½ tsp Baking Powder
- Butter (For Cooking)
Instructions
Pancake Batter
- Add the cottage cheese, milk, maple syrup, sugar, eggs, vanilla extract & salt into a jug blender then blend until smooth.
- Sift the flour & baking powder into a large mixing bowl then whisk to combine.
- Next, pour the cottage cheese & milk mix into the flour then whisk by hand, until just combined & smooth. Then let the batter rest for 10 minutes before cooking.Make sure not to over mix the batter! It should be just combined.
Cooking
- There's 2 ways to cook these pancakes. In individual 5" frying pans or in 1 large frying pan. Whichever way you're using, set your pan (or pans) over a medium-low heat then leave to heat up for a couple of minutes.
- To cook a pancake, first grease your pan with a small amount of butter (or veg oil) then use a large spoon to scoop 2-3 tbsp of batter into the pan. If you're using a small pan, the batter should completely cover the bottom of the pan. If you're using a large pan, you should be able to fit 2-3 pancakes in per batch. Don't over crowd the pan though!
- Let the pancake cook for 4-6 minute, until it's risen, the underneath is golden brown & you can see small bubbles on the top side. The pancake should be solid enough to flip over.
- Next, use a small spatula to flip the pancake over then cook for another 2-3 minutes, until the other side is golden brown.If you're using a small pan, lift the pancake out of the pan then carefully flip over back into the pan, in one smooth motion. Be careful not to miss the pan, as it will make the pancake misshapen.
- Once cooked, transfer the pancake to a wire cooling rack then repeat the cooking process with the remaining batter. If you're using small pans, the amount of pancakes that you can cook at a time depends on your stove space & how many pans you have.
- Serve the pancakes whilst they're still warm with your choice of toppings!
Notes
1. To Cook On An Aga - Cook the pancakes on the simmering plate.
2. Cottage Cheese - Make sure to use a full fat cottage cheese for this pancake recipe. If you haven't got a jug blender, use a stick blender to blend the cheese up. The purpose of this is to get rid of any lumps/break up the curds.
3. Resting The Batter - It's best to rest the pancake batter for 10-20 minutes, to let the flour hydrate fully. This makes our pancakes fluffier & more tender.
4. Pans - I cooked my pancakes in individual 5" wide frying pans. This makes large pancakes that are perfectly circular. You can also cook the pancakes in a large frying pan, like you normally would.
5. Toppings - Top these pancakes with whatever you like! I went with some mixed berry compote & maple syrup.
6. Leftovers - These pancakes are best eaten fresh, whilst they're still warm but any leftover will keep in the fridge for a day or two. To reheat leftover pancakes, warm them up in a pan over a low heat, or in a low temperature oven (around 160°c/320°f) for 5-10 minutes.