For those who don’t really care for the big fluffy pancakes that fall apart and get soggy when drenched in syrup. These are the pancakes for you! Quick, easy and super delicious!

Light, protein-rich cottage cheese pancakes made in a blender. Quick to prepare and perfect for breakfast or brunch, with easy blueberry or banana variations.

Estimated Alberta grocery pricing; lower costs may apply with homegrown ingredients.

Print Recipe

Cottage Cakes

Author: Susan Schafers Cooking Method: Stove Top Cuisine: Canadian, Farm Kitchen Courses: Breakfast

Difficulty: Beginner Prep Time 5 mins Cook Time 10 mins Total Time 15 mins

Servings: 12 Estimated Cost: $ 5.75

Best Season: Suitable throughout the year

Ingredients

Servings

• 6 large eggs
• 1 cup creamed cottage cheese (250 mL)
• ¹⁄₂ cup all-purpose flour (125 mL)
• 2 tbsp cooking oil (30 mL)
• 2 tbsp milk (30 mL)
• 2 tbsp sugar (30 mL)
• 1 tsp vanilla (5 mL)

Directions

1. Place all ingredients in a blender. Process until smooth.
2. Heat a frying pan over medium heat. Pan is ready when water droplets dance on the surface.
3. Lightly grease pan. Pour batter to form small cakes.
4. When bubbles form and edges look dry, flip and cook until golden on the other side.
5. Repeat with remaining batter. No need to re-grease pan between batches.

Note

Best served warm.

Batter can be blended ahead and refrigerated briefly.

Cottage blueberry cakes: Add 1 cup blueberries to batter before cooking
Cottage banana cakes: Add 1 cup diced bananas to batter before cooking

Keywords: cottage cakes, cottage cheese pancakes, blender pancakes