I got the recipe for these delicious tasty treats from a New York Times article by Mark “The Minimalist” Bittman on 20 December 2006. Bittman called them “Light, Fluffy, and Rich Cottage Cheese Pancakes” and I call them delicious. What’s especially excellent how they’re all chock-full of delicious protein, which means if I play it safe with the sweet toppings they’ll keep me full for an hour or two longer than a starchier version. Yum again.
Other good things about these pancakes are the fact that the recipe calls for yogurt and cottage cheese instead of milk, which is usually the pancake ingredient we’re most likely to be out of around here. (Also yogurt and cottage cheese keep a little better, too.) Now that it is warm enough for Tracy granola breakfasts, we’ve almost always got yogurt in the house, so all we have to do is remember to get cottage cheese now and then so that we can have these now and then as well (like last Sunday morning, for instance). Yum one more time.