Prep 5 mins
Cook 20 mins
Yummy rich waffles. Serve with your favorite syrup, preserves or fresh fruit.
- 1⁄2 cup sifted flour
- 1⁄2 teaspoon salt
- 4 eggs
- 1⁄2 cup milk
- 1⁄3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup cottage cheese
- Sift flour and salt together, set aside.
- Beat eggs, milk, vegetable oil, and vanilla together.
- Add cottage cheese and beat until smooth.
- Combine with flour and cook as usual in your waffle iron.
Add more mix to your waffle iron than you think you might be able to. I ended up adding the remainder of the mix on the last waffle, it was more than I used on the other waffles. Although they all turned out great, the last one was a bit thicker with more mix. The mix is a bit runny so it seems like you don't want to add too much but you can fill your iron.
WE LOVE THESE WAFFLES!!!They are so fluffy and super easy to make!! I added just a touch of brown sugar to sweeten them up a bit. I put the liquid ingredients in the blender to get it nice and smooth and then added the dry ingredients to which I also added a touch of cinnamon and nutmeg. I also cut the vanilla extract in half and added almond extract for the rest...so half a teaspoon of each.
Delicious; my five year old and 2 year old loved them and I was happy that they were getting a little more protein in their meal ;)
I was looking for a cottage cheese waffle recipe from an old Mennonite cookbook, and this seems to be it (or close enough). I blended all the ingredients in the blender for smoothness, with 2 Tb of sugar because I like a slightly sweet waffle. The batter looked too thin, but it cooked up into lovely light and tasty waffles. To my surprise the batter popped and spattered when I poured it in the waffle iron, but didn't burn or cook too quickly, so I guess the temperature was right. This is a good protein-rich recipe that I will definitely use again.