Cottage Cheese Cakes

Four ingredients, one blender, and you’ve got a batch of high-protein pancakes on the griddle. Cottage cheese, eggs, a touch of corn oil, and just two tablespoons of flour or cornmeal blend into a thin, creamy batter that cooks into delicate little cakes.

Blending everything until smooth is important. Visible cottage cheese curds don’t cook evenly on a griddle, leaving you with lumpy pancakes that fall apart. A good 30-second blitz in the blender turns the curds into a silky batter with the consistency of thin crepe batter.

These are intentionally small. The batter is lighter and more liquid than standard pancake batter, so large cakes spread too thin and become impossible to flip. Think silver dollar size. They cook fast on a hot, lightly greased griddle, just a minute or two per side until golden.

Pro Tips

• Use small-curd cottage cheese for a smoother blend. Large-curd takes longer to break down and may leave grainy bits.
• Keep the griddle or skillet properly hot. Too cool and the batter just spreads and never sets. Too hot and they brown before cooking through.
• Flip gently with a thin spatula. These are fragile compared to regular pancakes and tear easily if handled roughly.
• Cornmeal instead of flour gives a slightly grittier texture and a faint corn flavor that’s especially good with savory toppings.

Variations

• Add a teaspoon of vanilla extract and a tablespoon of honey to the blender for a sweeter breakfast version.
• Top with fresh berries and a drizzle of maple syrup, or go savory with smoked salmon and a dollop of sour cream.
• Stir in a tablespoon of chopped fresh chives or dill after blending for herb-flecked savory pancakes.