Creamy Cottage Cheese Waffles
14
People talking
Yum, yum! These are the best! Hot fluffy waffles with occasional "pockets" of cream-top with your favorite syrup or honey and you are in instant waffle heaven! These are great to throw together when your cottage cheese is about to expire and you want to use it up.
- Ready In:
- 20mins
- Yields:
- Units:
Nutrition Information
14
People talking
ingredients
- 4 tablespoons unsalted butter
- 1 3⁄4 cups all-purpose flour
- 2 teaspoons baking powder
- 1⁄4 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup cottage cheese
- 1 cup milk
- 2 large eggs
- 2 1⁄2 tablespoons honey
directions
- Preheat your waffle iron.
- Preheat the oven to 200 degrees if you won't be eating immediately.
- Melt butter, reserve.
- Whisk dry ingredients.
- In a seperate bowl, beat cottage cheese, milk, eggs, honey. Don't try to beat out the curds of cheese. Gradually add dry ingredients to the cottage cheese mixture, stirring only until the dry ingredients are incorporated. Stir in butter.
- Spray grids and spoon out 1/2 cup batter onto the hot iron. Use a wooden spoon to smooth the batter almost to the edge of the grids. Close the lid and bake until browned.
- Serve immediately, or keep in a slingle layer, on a rack in the preheated oven.
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RECIPE MADE WITH LOVE BY
@ceoofmyhome
Contributor
@ceoofmyhome
Contributor
"Yum, yum! These are the best! Hot fluffy waffles with occasional "pockets" of cream-top with your favorite syrup or honey and you are in instant waffle heaven! These are great to throw together when your cottage cheese is about to expire and you want to use it up."
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Really enjoyed these! They are not as dry as regular waffles. Used sugar instead of honey and added some cinnamon and vanilla. These will likely be our go-to waffle recipe. Thanks!!
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They tasted good, but the clean up afterwards was awful. The honey stuck to the sides of the waffle iron. My gourmet waffle iron will never be the same. The waffles were very hard to get out of the waffle iron too. Would not make this recipe again.
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These were definitely different; fairly tasty. Mine were not crispy at all and I had a hard time getting them out of the waffle iron without them splitting through the center. I would add in a little vanilla if made again.
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This is the best recipe to make Belgian Waffles! I substitute 1 Tablespoon of sugar for the honey and add 1 teaspoon of Vanilla Extract. I make one batch and freeze whatever doesn't get eaten in a ziploc. Whenever I want to eat a waffle, I lightly defrost the frozen waffle in the microwave. I then loosely wrap it in foil, place it on a metal tray and pop it into the toaster oven. <br/><br/>I just learned this trick for warm buttery syrup: In a small microwave safe pitcher or glass measuring cup I heat together real maple syrup and a small amount of butter. You use so much less butter and the coverage is better on the waffle otherwise you use tons of butter to try to get every nook and cranny covered. Anyway warm syrup is so much more yummy then pouring cold syrup that has been stored in the refrigerator.
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