Cottage Cheese Pancakes

Prepare the Batter

• In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
• Pour the blended cottage cheese mixture into the bowl with the dry ingredients.
• Gently fold with a spatula until just combined. Be careful not to overmix; a few small lumps are acceptable.
• Let the batter rest for 5-10 minutes. This allows the flour to hydrate and results in a fluffier pancake.

Cook the Pancakes

• Heat a large non-stick skillet or griddle over medium heat. Add about 1/2 tablespoon of butter and swirl to coat the surface.
• Once the butter is melted and sizzling slightly, pour about 1/4 cup of batter per pancake onto the skillet, leaving space between each one.
• Cook for 2-3 minutes per side. The first side is ready to flip when bubbles appear on the surface and the edges look dry and set.
• Gently flip with a thin spatula and cook for another 1-2 minutes until golden brown and cooked through.

Serve and Repeat

• Transfer the cooked pancakes to a plate. You can keep them warm in a 200°F (95°C) oven while you cook the rest.
• Repeat the process with the remaining batter, adding more butter to the skillet as needed.
• Serve immediately with your favorite toppings, such as maple syrup, fresh berries, yogurt, or a dusting of powdered sugar.