Ingredients:

  • 1 cup (125g) all-purpose flour, plus more for dusting
  • 2 tablespoons (25g) granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (226g) full-fat cottage cheese, drained if watery
  • 1 large egg
  • 1/2 cup (120ml) milk
  • 2 tablespoons (28g) unsalted butter, melted, plus more for greasing the pan
  • Optional: 1 teaspoon vanilla extract or lemon zest

Instructions:

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. In a separate bowl, combine the cottage cheese, egg, milk, and melted butter. Add vanilla or lemon zest, if using.
  3. Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix; a few lumps are fine.
  4. Heat a lightly greased griddle or frying pan over medium heat. The pan is ready when a drop of water sizzles and evaporates quickly.
  5. Pour 1/4 cup of batter onto the hot griddle for each pancake.
  6. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface.
  7. Serve hot cottage cheese pancakes with your favorite toppings.