Crumbs: Cottage Cheese Pancakes

When I’m running late and need to come up with a dinner idea fast, it’s usually something around breakfast. But you can only make scrambled eggs so many times (even though I’d be happy to eat them every night).

One breakfast meal that’s quick to put together – and a kid-pleaser around our house – is cottage cheese pancakes.

Cottage cheese … in pancakes? Let me explain. Pancakes can sometimes be, well, boring and thin. Even with a little buttermilk, there’s just not much to them. But this version pumps up the batter with the cottage cheese that becomes creamy once you bake it in. The little cheesy curds have a hint of mozzarella stringiness to them, but none of the cheese flavor. They’re more like cheesecake pancakes than savory ones. In fact, if you top these with jam or fresh fruit, along with syrup, they’re even better.

A few words of caution: Remember to buy small curd cottage cheese instead of large. The bigger curds are overpowering and tend to trigger the “ews” from my kids.

To make the meal complete, I like to serve these with breakfast sausages and fruit salad. Mmm!

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