These carrot and cottage cheese pancakes can be served savory or sweet; add more sugar to the batter if you like them sweet and drizzle honey or maple syrup on them. Serve them as a side dish with a roasted chicken if you prefer the savory version.
This was a spur-of-the-moment inspiration after realizing I had too many carrots on my hands.
These are moist, soft and fluffy.
INGREDIENTS: 12 (4-inch) pancakes
- 150 g. shredded carrots (5.3 ounces or about 1 1/2 cups)
- 2 large eggs
- 1 cup of unbleached all-purpose flour (use any flour)
- 1/2 tsp. baking soda
- 1 tsp. of baking powder
- dash of salt
- 1/4 tsp of cinnamon
- 1 cup of cottage cheese (I used 4%)
- 2 tbsp. of oil (any)
- 1 tbsp. of raw sugar(can substitute honey or a sweet molasses)
- 1/2 cup of water or milk
- Extra oil to fry the pancakes
- Peel and shred the carrots (about 3); place them in a bowl, add a few tablespoons of water and cover; microwave for 3 minutes. Drain the carrots and set aside.
- Place the flour, baking powder, baking soda, cinnamon and salt in a bowl and mix with a whisk until the dry ingredients are combined.
- Place the cottage cheese, eggs, sugar, oil and milk or water in the bowl of a processor and mix till combined well; add the shredded carrots and pulse to mix; add the flour mixture and pulse to mix thoroughly.
- Heat a skillet on medium-low and add a teaspoon of oil; fry the pancake on both sides (wait for a bubble or two to burst on one side first) and set aside. Serve warm with maple syrup, honey or plain.
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