Photo: Cheesecakelets Recipe
Ingredients
Serving suggestion:
- 2 cups strawberries, chopped into quarters
- 1/2 teaspoon balsamic vinegar
- 1/2 to 1 teaspoon sugar
- 3 eggs, yolks and whites separated
- 2 tablespoons sugar
- 1 teaspoon best-quality vanilla extract
- 1 cup cottage cheese
- 1/3 cup all-purpose flour
Directions
Put the strawberries into a bowl and sprinkle with balsamic vinegar and sugar. Stir before covering with plastic wrap and leaving to steep while you make the cheesecakelets.
Mix the egg yolks with the sugar, beating well. Add the vanilla, cottage cheese, and flour. Then, in another bowl, whisk the whites until frothy with a hand whisk and fold into the cottage cheese mixture.
Heat a smooth griddle or nonstick skillet and dollop the batter onto it make cakelets of about 3 to 4 inches in diameter. Each cheesecakelet will take a minute or so to firm up underneath, then you should flip it and cook the other side, and remove to a warmed plate when ready.
Turn the strawberries in the ruby syrup they've made and squish some pieces with a fork at the same time. Serve with the hot cheesecakelets.
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By mrsaxobeat540
london
on January 26, 2013
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I made these pancakes and after heating the flat pan with no grease the pancakes stuck to the pan and it was a disaster. It was difficult to flip over. The second batch I cooked with butter and it didn't stuck in the pan. I didn't serve it with the strawberries I served it with golden syrup and sugar. It was tasty and you won't taste the cottage cheese much.
By barb07_11705689
Chambersburg, PA
on May 27, 2012
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This became my father's favorite during his last ten years. He always made the pancakes on Sunday morning. Other than grilling, that was his only contribution to the cooking when I was a child. I was thrilled that I could get such a healthy pancake applause when he was in his nineties. BTW I used sugar substitute.
By kkledzik
on December 27, 2011
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This was amazing! They taste a LOT like pancakes, but they're much more protein-filled, so you'll find yourself filling up faster. Also, as someone who likes to watch their sugar intake, I was happy to find out that the sugar in this recipe doesn't affect the texture, so you can easily replace it with Splenda.
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