Recipe by Sharon123
Adapted from the Churchill House(Bed and Breakfast)in Brandon, Vermont, They say this is their number one requested recipe! I have changed the recipe slightly. These are golden brown and crispy on the outside and tangy and creamy on the inside! The Bed and Breakfast got this recipe from Gourmet magazine, 2005.
Top Review by SeeJennGo
A keeper! I've been looking for a recipe that enough protein to give them staying power and this one is delicious and so filling, with a taste sort of like French toast. I used my immersion blender on the cottage cheese mixture to make them lumpless for my kids and used it again with the whisk to whip the egg whites. One kids had them with strawberry jam, another with cinnamon and sugar, and two with nothing but butter. I can't wait to try jam and sour cream! Thanks, Sharon123!
- 1 cup cottage cheese
- 1⁄2 cup flour
- 1 tablespoon wheat germ (optional)
- 6 tablespoons melted butter
- 4 eggs, separated
- 1 -2 tablespoon vegetable oil (or more as needed)
Directions See How It's Made
- Separate eggs. Beat whites till you have stiff peaks.
- Mix cottage cheese, flour, melted butter, and egg yolks into a slightly lumpy batter in a bowl.
- Fold in egg whites until incorporated.
- Pour in and coat pan with 1 tbls. oil.
- Pour batter with 1/4 cup measuring cup onto a very hot greased griddle. Cook several minutes, until golden, then turn over and cook several more minutes until golden brown.
- Serve with maple syrup. Enjoy!
- To make for a larger crowd, work in batches. They will keep warm on a platter in a 200 degree oven.