Carrot and cottage cheese pancakes

October 3, 2011  • 

 

 

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

METHOD:

  1. 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.
  2. Place the flour, baking powder, baking soda, cinnamon and salt in a bowl and mix with a whisk until the dry ingredients are combined.
  3. 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.
  4. 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.

 

Comments

32 Comments  •  Comments Feed

  1. Steve @ HPD says:

    I can’t think of a time of the day when pancakes are not appropriate, but my wife isn’t a fan for some reason. On the other hand, she loves scones, but I find them terribly over-rated. Viva la différence!

  2. Hyma Bala says:

    wow…amazing flavours hv come together in this pancake…a must try…will bookmark right away…thx for sharing:-)

  3. Rosa says:

    Great pancakes! I am intrigued by this unusual combo.

    Cheers,

    Rosa

  4. Devaki says:

    Dear Joumana – This is why I love you – because you make the kinds of foods we should all be eating more of, only more delicious and fabulous. I LOVE the idea of making the savory versions with chicken for dinner. Very nice and yet another wonderful change to the good ‘ole savory blinis.

    chow! Devaki @ weavethousandflavors

  5. the indolent cook says:

    I love the idea of these pancakes for breakfast. Dairy, veggies and carbs, what more could you ask for? 😉

  6. Katie@Cozydelicious says:

    In a moment of craziness I bought a huge bag of baby carrots at Costco ove rthe weekend and have been kicking myself. But now I kow what to do with them! I will make these pancakes. I love the idea of a savory version, perhaps with some fresh herbs too.

  7. Eve@CheapEthnicEatz says:

    Already carrot was a surprise, now moisturizing cottage cheese? Very nice and balanced breacky or lunch

  8. Belinda @zomppa says:

    Naturally sweet and oh so fluffy. These are fantastic in so many ways.

  9. Miriam says:

    Great recipe! I recently tried pancakes with zucchini, these must be delicious too.

  10. Chiara says:

    This might be the only way for me to enjoy cottage cheese 😉
    I usually find it yucky…

  11. Joanne says:

    I love how these can go either the savory or the sweet route depending on your mood. They look so scrumptious!

  12. Barbara says:

    I really love carrots. One of my favorite recipes is a carrot souffle mu mother used to make. I wish my family liked it as much as I do.
    Now these pancakes are a different cup of tea. The combo of carrots and cottage cheese would hit the spot perfectly. I’d love to serve them savory form.

  13. sare says:

    Joumana, It’s great.Thank you for sharing us.

  14. Nadji says:

    Version sucrée et au miel pour moi.
    A très bientôt

  15. Tall Clover Farm says:

    Joumana, I love this combo. It seems most every culture has a wonderful twist on the pancake. I’m a fan of Korean onion pancakes and your plain old buttermilk variety. Now where’s my maple syrup? 😉

  16. Murasaki Shikibu says:

    They look delicious. There is a new halal butcher that has opened 5 minutes from my apartment block and I’m hoping they’ll have things I couldn’t get before. 🙂

  17. Priya says:

    Wonderful way to sneak carrots, incredible super fluffy pancakes..

  18. Amanda says:

    Thanks for another way to get veggies into my stubborn teens, Joumana. They’ll always eat pancakes and I have too many carrots lying around at the moment, too!

  19. Doc says:

    Yummy-I think i will combine both and wrap the duck in a savory pancake! Hoe did the radio go?

  20. Oui, Chef says:

    I was just telling my wife the other day that my favorite pancakes ever were lemon-ricotta cakes I had years ago. These remind me of them, they must be wonderful.

  21. Chiara says:

    I must try the savory version, thanks for sharing…

  22. Cherine says:

    Wonderful pancakes!

  23. domi says:

    Quelle superbe recette pleine d’originalité qui me fais gustativement voyager….

  24. T.W. Barritt says:

    Fantastic idea! I have dabbled in apple pancakes, pumpkin pancakes and the like, but this is brand new and a brilliant and healthy alternative.

  25. Hélène (Cannes) says:

    Tu as eu une belle intuition !

  26. Banana Wonder says:

    love the carrots in here!! and cottage cheese. what a great combo! i would have mine with goat or feta cheese.

  27. Nuts about food says:

    These look incredible, so fluffy. A must try. Thank you Joumana

  28. Jamie says:

    Gee, I love when you are inspired! I have carrots withering away in my fridge. These look wonderfully delicious!

  29. Magic of Spice says:

    These are fantastic Joumana, a savory treat would be my choice 🙂 Truly inspired recipe!

  30. liseron says:

    Des saveurs superbes dans ces petits pancakes, merci de transmettre la recette !!!

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