Hi Ray,
ray wrote to All:
Hello everyone, I just thought I would say "Hi", I don't do much cooking these days, but in high school I was a cook at Howard Johnson's. lol
Welcome aboard! I didn'tow about Howard Johnson's until you
mentioned it. The Wikipedia page was a nice rabbit hole to go down.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Cottage Cheese Pancakes
Categories: Breakfast, Pancakes
Yield: 6 Pancakes
1/2 c Tofu cottage cheese (113 g)
1 c Soy milk or any vegan milk
- (240 ml)
2 ts Lemon juice or
- apple cider vinegar
- (10 ml)
1 1/4 c All-purpose flour (150 g)
1 tb Baking powder (14.4 g)
1/2 ts Sea salt (2.8 g)
2 tb Maple syrup or agave (25 g)
1 ts Vanilla extract or
- vanilla paste
1 tb Salted vegan butter or oil
- (14 g)
Extra vegan butter or oil;
- for the griddle/pan
Preparation time: 10 minutes
Cooking time: 15 minutes
This vegan cottage cheese pancake recipe is about to become your
go-to, protein-packed breakfast. They're so easy to make and come out
perfectly light and fluffy. Grab the maple syrup and get started!
In a small cup blender or food processor, add your tofu cottage
cheese, soy milk, and lemon juice. Blend together until creamy and
smooth. Set aside until needed.
In a large bowl, sift the flour, baking powder, and salt. The sifting
really helps to make the pancakes fluffy.
Add the maple syrup, vanilla extract, melted butter/oil, and the
blended tofu cottage cheese buttermilk mixture from earlier into the
dry ingredients. Using a spatula, gently mix the batter until just
combined, usually about 1 minute. It's okay and normal to have some
small lumps. The batter should be on the thicker side but still
pourable.
Let the batter sit for at least 5 minutes to allow the ingredients to
fully incorporate and absorb well together.
Heat a griddle pan or a cast-iron skillet over medium heat and brush
with some additional oil or vegan butter. I recommend oil since vegan
butter burns easily.
Pour about 1/4 cup of batter into the pan/skillet for one pancake.
Cook for about 2 to 3 minutes. You will see bubbles forming on top.
Flip the pancakes once the bubbles begin to pop on top and the edges
begin to firm up. Cook for about 2 to 3 minutes on the other side
until the batter is cooked through. I recommend testing one first to
get your pan to the ideal heat.
I also tested this recipe with 1/3 cup of batter for each pancake and
it also works perfectly--you just get 5 pancakes instead of 6.
Repeat for the rest of the pancakes.
Serve pancakes hot and drizzle with maple syrup on top and your
favourite toppings.
Recipe by Jessica Hylton
Recipe FROM:
<
https://jessicainthekitchen.com/cottage-cheese-pancakes/>
MMMMM
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