Skier's Pancakes

Skier’s pancakes are the all-day fuel kind of breakfast. The blender does all the work: cottage cheese, four eggs, milk, flour, wheat germ, and oil whirl into a smooth batter that cooks up tender and slightly custardy. The protein from the eggs and cheese keeps you full longer than a stack of standard pancakes; the wheat germ adds fiber and a nutty edge.

These aren’t fluffy diner-style flapjacks. Think closer to a thin Russian syrniki or a French pancake, with a soft center and a delicate browned skin.

Chef Tips

• Blend the cottage cheese first until totally smooth. Curd lumps survive into the finished pancakes if you skip this step.
• Use small-curd cottage cheese over large-curd for the smoothest batter.
• Cook over medium-low heat. The high egg content browns fast and the centers won’t set properly over high heat.
• Pour smaller pancakes (3 to 4 inches across) for cleaner flips. Big ones tear because the batter is thinner than standard.
• Wait for the bubbles on top to set before flipping. Pancakes that look glossy in the middle aren’t ready and tear when turned.

Variations

• Add 1 teaspoon vanilla and 2 tablespoons sugar for a sweeter, dessert-leaning pancake.
• Stir in fresh blueberries or sliced banana after blending for fruit-studded flapjacks.
• Top with Greek yogurt and warm berry compote instead of syrup for a higher-protein finish.