Ingredients
1-1/4 cup Cottage Cheese
4 whole Eggs
4 whole Egg Whites
4 Tablespoons Melted Butter
8 Tablespoons Flour, White Or Wheat
Method
Sources
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RecipeNLG
dataset
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Gathered
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Rotating stand for smooth cake frosting and decorating
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Rotating stand for smooth cake frosting and decorating
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Whip up cottage cheese in a bowl (to make it less "cottage-y"). Add eggs, melted butter and flour and mix thoroughly. Liberally spray a non-stick griddle pan and heat for a minute or two, then add cottage cheese batter, using a 1/4 cup for each pancake. Flip over once the sides bubble. They'll be all hot and oozy and you may need to refrain from eating them right off the pan. Top with maple syrup, lemon and powdered sugar, preserves, sauteed bananas or apples, berries, etc.