Crc Pancakes

These savory pancakes are nothing like your standard breakfast stack. Cottage cheese, cooked rice, corn kernels, and a hit of mustard make them more like a savory fritter than a sweet flapjack. They’re high in protein and low in fat thanks to the skim milk and low-fat cottage cheese base.

The batter is thicker than regular pancake batter because of the rice and corn folded in. Drop it by heaping tablespoons onto a hot non-stick griddle and let each cake cook until it’s golden brown on both sides. The cottage cheese creates little pockets of creamy tang throughout, and the corn pops with sweetness against the sharp mustard.

These work just as well for dinner as they do for brunch. Serve them alongside a salad or top with sour cream and chives for a light meal.

Pro Tips

• Drain the cottage cheese well before mixing. Excess liquid makes the batter too loose and the pancakes won’t hold together on the griddle.
• Use cold cooked rice, not freshly made. Hot rice will cook the egg when you stir it in and throw off the texture.
• Keep the griddle at medium heat. Too hot and the outside burns before the inside sets, since these are thicker than typical pancakes.
• A non-stick griddle or well-seasoned cast iron is key. These stick more than standard pancakes because of the cheese and rice.

Variations

• Swap corn for diced roasted red peppers or chopped scallions.
• Add shredded cheddar to the batter for a cheesier, richer version.
• Use brown rice instead of white for a nuttier flavor and extra fiber.