Ingredients:

  • 1 cup (225g) cottage cheese, 4% milk fat
  • 2 large eggs
  • 1 tsp (5ml) pure vanilla extract
  • 1 tbsp (15ml) maple syrup
  • 1/2 cup (65g) all-purpose flour
  • 1 tsp (4g) baking powder
  • 1/4 tsp (1.5g) sea salt
  • 1/2 tsp (1g) ground cinnamon
  • 1 tbsp (14g) unsalted butter (for the pan)

Instructions:

  1. Place the 1 cup cottage cheese, 2 eggs, 1 tsp vanilla, and 1 tbsp maple syrup in a blender. Note: This ensures the protein and fats are perfectly integrated before adding the starch.
  2. In a small bowl, whisk together the 1/2 cup flour, 1 tsp baking powder, 1/4 tsp salt, and 1/2 tsp cinnamon. Note: Sifting prevents flour pockets which can lead to chewy spots in the finished pancake.
  3. Pour the blender contents into the dry bowl and fold gently. Stop when just combined. Note: Over mixing develops gluten, which turns your fluffy pancakes into tough pucks.
  4. Let it sit for 5 minutes. Until you see small bubbles forming on the surface. Note: This allows the flour to hydrate and the baking powder to fully activate.
  5. Melt 1/2 tbsp butter over medium low heat until the foam subsides and it smells nutty.
  6. Drop 1/4 cup (60ml) of batter per pancake onto the hot surface. Ensure they aren't touching.
  7. Cook for 2-3 minutes until the edges look set and tiny bubbles stay open. Note: These take longer than standard pancakes because of the high moisture.
  8. Gently slide a thin spatula underneath and flip in one quick motion.
  9. Cook for another 1-2 minutes until golden brown and the center feels springy to the touch.
  10. Place on a wire rack in a 200°F oven while you finish the second batch. Note: A wire rack prevents the bottoms from steaming and becoming soggy.