Fresh Cottage Cheese Pancakes Maple (Print)

Light, tangy pancakes with maple pickle butter for a sweet and savory breakfast or brunch option.

# Components:

→ Pancakes

01 - 1 cup cottage cheese
02 - 2 large eggs
03 - 1/2 cup milk
04 - 1/2 teaspoon vanilla extract
05 - 1 tablespoon sugar
06 - 1 cup all-purpose flour
07 - 1 teaspoon baking powder
08 - 1/4 teaspoon salt
09 - 2 tablespoons unsalted butter, melted, plus more for cooking

→ Maple Pickle Butter

10 - 4 tablespoons unsalted butter, softened
11 - 2 tablespoons pure maple syrup
12 - 1 tablespoon finely chopped dill pickles
13 - 1 teaspoon fresh dill, chopped (optional)
14 - Pinch of salt

# Method:

01 - In a mixing bowl, whisk together the cottage cheese, eggs, milk, vanilla extract, and sugar until smooth and well combined.
02 - In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
03 - Gradually add the dry ingredients to the wet mixture, stirring gently until just incorporated. Avoid overmixing; a few small lumps are acceptable. Fold in the melted butter.
04 - Heat a non-stick skillet or griddle over medium heat. Lightly grease the cooking surface with butter.
05 - Ladle approximately 1/4 cup of batter onto the preheated skillet for each pancake. Cook for about 2-3 minutes per side, or until bubbles appear on the surface, the edges seem set, and the pancakes are golden brown and cooked through.
06 - In a small bowl, combine the softened butter, pure maple syrup, finely chopped dill pickles, fresh dill (if using), and a pinch of salt. Stir until the mixture is smooth and well blended.
07 - Serve the warm pancakes immediately, topped with a generous portion of the maple pickle butter.

# Expert Advice:

01 -
  • Ready in just 35 minutes from start to finish
  • Uses simple ingredients you likely have on hand
  • Perfect balance of sweet and savory flavors
  • Higher protein content than traditional pancakes
02 -
  • Higher in protein than regular pancakes with approximately 12g per serving
  • Can be made ahead and reheated for busy mornings
  • The batter can rest in the refrigerator for up to 24 hours
03 -
  • Finely chop the pickles so they distribute evenly throughout the butter without overwhelming any single bite
  • The contrast between the warm pancakes and melting butter creates the perfect bite

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