Fluffy pancakes with cottage cheese, topped with vibrant homemade strawberry syrup, perfect for breakfast.
# What You’ll Need:
→ For the Pancakes
01 - 1 cup cottage cheese
02 - 3 large eggs
03 - 1/2 cup all-purpose flour
04 - 2 tablespoons granulated sugar
05 - 1/2 teaspoon baking powder
06 - 1/4 teaspoon salt
07 - 1 teaspoon vanilla extract
08 - Butter or oil for cooking
→ For the Fresh Strawberry Syrup
09 - 2 cups fresh strawberries, hulled and quartered
10 - 1/4 cup granulated sugar
11 - 2 tablespoons water
12 - 1 tablespoon fresh lemon juice
# Directions:
01 - In a small saucepan, combine strawberries, sugar, water, and lemon juice. Bring to a simmer over medium heat, stirring occasionally. Cook for 7 to 10 minutes until strawberries break down and syrup thickens slightly. Remove from heat and set aside to cool.
02 - In a large mixing bowl, whisk together cottage cheese and eggs until well combined. Add flour, sugar, baking powder, salt, and vanilla extract. Mix until just combined; some cottage cheese curds will remain visible.
03 - Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Spoon 1/4 cup portions of batter onto the skillet. Cook for 2 to 3 minutes until bubbles form on the surface and edges look set. Flip and cook for 1 to 2 minutes until golden brown and cooked through. Repeat with remaining batter.
04 - Stack warm pancakes on plates and generously spoon fresh strawberry syrup over the top. Serve immediately.
