My boys love to make cottage cheese pancakes on days we aren’t rushed.  I crack the eggs, but they can “measure,” pour, and mix the pancakes themselves.  Cottage cheese pancakes are especially good for young cooks, because unlike flour-based pancakes, egg-based pancakes do not need precise measurements. You can begin to teach the basics of measuring ingredients correctly, but if your kids put in too much flour or too little cottage cheese it won’t ruin breakfast. Just eyeball the amounts as your kids pour them in, then make adjustments at the end if the consistency doesn’t seem right.

Young cook makes cottage cheese pancakes

Aidan stirs the eggs and cottage cheese.

These pancakes pack a lot of protein, so they’re perfect for kids who don’t eat meat or other high protein foods.  Paired with fresh fruit, they also make a great dinner on nights when you don’t feel like cooking a traditional meal.  My boys like to eat plain, cold pancakes for a snack the next day, so we usually make a double batch.

Cottage Cheese Pancakes

4 eggs, beaten
1 cup cottage cheese
½ cup whole wheat flour (or baking mix*)
Dash salt
Canola oil for frying

Mix eggs, cottage cheese, flour and salt in a bowl with a spout if possible.  Heat about ½ tablespoon oil in a skillet over medium heat until it’s hot enough to sizzle.  Pour pancake batter into the skillet in 1/3 to 1/2 cup portions.  Cook until bubbles start to form on top of the pancakes and the underneath in golden brown (about 3 or 4 minutes).  Flip the pancakes once and cook another 1-2 minutes.  Serve cottage cheese pancakes with the traditional butter and syrup, or try peanut butter, apple butter, honey, jam, sour cream or fresh fruit.  One topping my boys really love is plain yogurt mixed with a little maple syrup and cinnamon.

*Note: These pancakes are much denser than traditional pancakes.  You may substitute a commercial or homemade baking mix for the flour and salt if you want a slightly fluffier pancake.

Yeild: 6-8 pancakes (recipe easily doubles or triples for larger families)

Variation:  Add ½ cup grated apple, ½ teaspoon cinnamon, a drizzle of honey, and another ¼ cup flour for apple spice pancakes. Yum!  These are especially good as a left-over snack the next day.

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