Cottage Cheese Pancakes Strawberry

Start your morning with a nutritious and indulgent treat. These cottage cheese pancakes are remarkably fluffy and packed with protein, making them the perfect fuel for your day. Drizzled with a vibrant, homemade strawberry syrup, this breakfast feels like a gourmet brunch experience right in your own kitchen.

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The secret to these pancakes is the cottage cheese, which provides a unique creamy texture and a protein boost without being heavy. Whether you're hosting a weekend brunch or just want a special weekday breakfast, these golden-brown delights are sure to become a household favorite.

Ingredients

• For the Pancakes
• 1 cup (240 g) cottage cheese
• 3 large eggs
• 1/2 cup (65 g) all-purpose flour
• 2 tbsp (25 g) granulated sugar
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tsp vanilla extract
• Butter or oil, for cooking
• For the Fresh Strawberry Syrup
• 2 cups (300 g) fresh strawberries, hulled and quartered
• 1/4 cup (50 g) granulated sugar
• 2 tbsp (30 ml) water
• 1 tbsp (15 ml) lemon juice

Instructions

1. Prepare the strawberry syrup

In a small saucepan, combine strawberries, sugar, water, and lemon juice. Bring to a simmer over medium heat, stirring occasionally. Cook for 7–10 minutes, until the strawberries break down and the syrup thickens slightly. Remove from heat and set aside to cool slightly.

2. Make the pancake batter

In a large mixing bowl, whisk together cottage cheese and eggs until well combined. Add flour, sugar, baking powder, salt, and vanilla extract. Mix until just combined; some cottage cheese curds will remain visible.

3. Cook the pancakes

Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Spoon 1/4 cup portions of batter onto the skillet. Cook for 2–3 minutes, until bubbles form on the surface and the edges look set. Flip and cook for another 1–2 minutes, until golden brown and cooked through. Repeat with remaining batter.

4. Serve

Stack warm pancakes on plates and generously spoon fresh strawberry syrup over the top. Serve immediately.

Zusatztipps für die Zubereitung

Leftover pancakes can be refrigerated and reheated in a toaster or oven. For a gluten-free option, substitute with gluten-free all-purpose flour. Be sure to double-check all ingredient labels for allergens if you have sensitivities.

Varianten und Anpassungen

For extra flavor, add a pinch of cinnamon or lemon zest to the batter. You can also substitute blueberries or raspberries for strawberries in the syrup if desired.

Serviervorschläge

Serve these warm pancakes with a dollop of whipped cream or Greek yogurt for added richness. The creamy topping perfectly complements the tartness of the fresh strawberry syrup.

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Enjoy these delicious, protein-packed pancakes as a wholesome start to your day. They are easy, flavorful, and incredibly satisfying!

Recipe FAQs

→ How do I make the strawberry syrup?

Combine fresh strawberries, sugar, water, and lemon juice in a saucepan. Simmer for 7-10 minutes until the strawberries break down and the syrup thickens slightly.

→ Can I substitute the all-purpose flour?

Yes, gluten-free all-purpose flour can be used for a gluten-free variation without affecting the texture much.

→ How do cottage cheese pancakes differ from regular ones?

Cottage cheese adds protein and moisture, resulting in a tender, fluffy texture with slight curds for extra richness.

→ What cooking method is best for these pancakes?

Use a non-stick skillet or griddle over medium heat. Cook until bubbles form, then flip and cook until golden brown.

→ Can I prepare the strawberry syrup ahead of time?

Yes, the syrup can be made in advance and stored in the refrigerator for a few days. Reheat gently before serving.

→ Are there flavor variations recommended?

Adding cinnamon or lemon zest to the batter enhances flavor. Blueberries or raspberries can replace strawberries in the syrup.