Rainbow Veggie Pancakes With Cottage Cheese Recipes

COTTAGE CHEESE PANCAKES

Steps:

• Combine all ingredients in the following order - cheese, eggs, vanilla extract, sugar, baking powder and flour. Mix in each time you add an ingredient.
• Preheat a skillet with canola oil on a medium heat. Fry the cottage cheese pancakes on each side until golden brown.
• Serve with maple syrup or jam, while they are still hot and the cheese inside is melted.

RAINBOW PANCAKES

Steps:

• Put all the pancake ingredients, except the dye, in a bowl and mix well with a whisk until smooth. Divide the batter into 5 bowls or disposable cups. Use the food colouring to dye 4 of them a different colour, leaving one plain.
• Melt a small knob of butter in a large non-stick frying pan over a medium-low heat. Once foaming put spoonfuls of the pancake batter into the pan and shape into 4-5cm circles with the back of your spoon, you should have enough to make 4 pancakes from each coloured batter. Cook for 2-3 mins then flip over and cook the other side for another minute or until cooked through and ever so slightly golden.
• Stack the pancakes so that everyone gets one of each colour. Serve with fresh fruit, cream or ice cream and a drizzle of maple syrup if you like.

GREEN VEGGIE PANCAKES

Steps:

• Place the vegetables, basil, salt, garlic powder and egg in a food processor and pulse until finely chopped and mixed. Add the flour and pulse a couple of times, just until combined.
• Lightly coat a large skillet with oil and heat over medium heat. Place 1-tablespoon dollops of the batter in the skillet and cook until golden, 1 to 2 minutes per side. Transfer to plates and repeat with the remaining batter, adding more oil as needed between each batch.
• Serve with marinara sauce, ketchup or mustard.

MARION CUNNINGHAM'S LEMON PANCAKES

Steps:

• In a bowl, stir together the egg yolks, flour, cottage cheese, butter, sugar, salt and lemon zest until well mixed. In the bowl of a stand mixer, beat the egg whites until they hold stiff peaks.
• With large spoon or spatula, fold whites into yolk mixture, stirring gently until there are no yellow or white streaks.
• Heat skillet or griddle over medium heat. Grease lightly and spoon out about three large tablespoons of batter for each pancake. Cook slowly for about 1 1/2 minutes, then turn pancake over and cook for about 30 seconds. Keep pancakes warm in 250-degree oven until ready to serve.

COTTAGE CHEESE PANCAKES

Steps:

• In a large bowl, stir together flour, sugar, baking powder, and baking soda. Stir in cottage cheese, milk, egg whites, and vanilla.
• In a large nonstick skillet, heat 2 teaspoons oil over medium. Working in batches, drop cottage cheese mixture by 1/4 cupfuls into pan (2 or 3 at a time).
• Cook until bottoms are set and tops have small bubbles, about 1 minute. Turn pancakes and cook until just firm in the center, 1 to 3 minutes more. Repeat, using remaining 3 teaspoons oil for the other batches.

RAINBOW VEGGIE PANCAKES WITH COTTAGE CHEESE

Steps:

• Preheat the oven to 200 degrees F (100 degrees C). Toss sweet and Yukon Gold potatoes with zucchini, carrot and green onion. Stir cottage cheese with flour, eggs, salt and pepper until well blended; pour over vegetables and stir to combine.
• Melt a little Spreadables in a large, nonstick skillet set over medium heat. Scoop 1/4 cup (50 mL) portions of vegetable mixture into skillet; flatten using back of measure. Cook for 5 minutes per side or until browned and cooked through. Transfer pancakes to a baking sheet in oven to hold warm. Repeat with remaining vegetable mixture, adding additional Spreadables to the skillet as needed. Serve pancakes with sour cream and cheese (if using).