Margaret Fox's Morning Food
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Cottage Cheese Pancakes
from Margaret Fox's Morning Food—Breakfasts, Brunches & More for Savoring the Best Part of the Day
Makes about 10 pancakes

In my late teens, I lived for two years with a wonderful Berkeley family as an au pair helper and was impressed that the mother kept pancake batter in the refrigerator at all times. She made pancakes for her three children even on school days. That seemed incredible to me, since “pancake days” in my family were a big deal, mostly due to the storage of the waffle and pancake griddle far back in a cupboard. Sadly, its retrieval was awkward and infrequent. This recipe is my re-creation of those fabulous pancakes of yesteryear.

Uncharacteristically, bubbles rarely show on the surface when they are ready to be flipped. Plan to peek underneath when you think they should be done.

For about 8 months, my daughter Celeste demanded these pancakes daily. (I wish I had bought stock in a maple syrup company.) I was delighted because they are so full of protein and I like to send her off to school with her tummy full of what we call Really Good Food. The fat can be minimized, as noted in the recipe, without significantly affecting the taste.

3 eggs
1 cup cottage cheese (non- fat is fine)
2 Tb. canola oil (can be omitted)
¼ cup white flour
¼ tsp. baking powder
¼ tsp. salt
2 Tb. ground flax seed (optional)

Place all the ingredients in the blender or bowl of a food processor and combine until smooth. Pour the batter onto a lightly greased hot griddle in 3-inch circles. Flip when bottoms are golden brown. Batter will last three days refrigerated.

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