Single Serve Cottage Cheese Pancake

Name: Pancake Keju Cottage Sajian Tunggal
Total time: 7 min
Yield: 1 servings
Cuisine: Indonesian
Ingredients: 1/4 cup cottage cheese (4% milkfat); 1 large egg; 2 tablespoons all-purpose flour (or 2 1/2 tablespoons gluten free all-purpose flour); 1/2 teaspoon baking powder; teeny tiny bit of salt (let’s say 1/8 teaspoon); 1/2 tablespoon butter for frying; maple syrup and butter for serving

A cottage cheese pancake with a souffle-like texture with a golden, buttery edge and fluffy rich insides. SO GOOD. And 15 grams of protein, too!

⏱️ 7 min 🔪 Prep: 3 min 🔥 Cook: 4 min 📊 Easy 👁️ 17 views

👨‍🍳 Start Cooking

Foto: Pinch of Yum — Lindsay Ostrom

Ingredients

1 servings

1/4 cup cottage cheese (4% milkfat)
1 large egg
2 tablespoons all-purpose flour (or 2 1/2 tablespoons gluten free all-purpose flour)
1/2 teaspoon baking powder
teeny tiny bit of salt (let’s say 1/8 teaspoon)
1/2 tablespoon butter for frying
maple syrup and butter for serving

Steps

In this order, add cottage cheese, egg, flour, baking powder, and salt to a blender and blend until smooth. (I use the Beast Mini Blender – affiliate link)
Heat a nonstick pan over medium-high heat for a minute or so. Add the butter until melted.
Pour pancake batter into the pan (I do enjoy one mega, buttery, super large pancake so I do this all in one, hence the single serve).
Cook until bubbles form on top, about 1-2 minutes. Check underneath to ensure it’s nice and golden, then flip and finish for 1-2 minutes longer.
Serve with butter and maple syrup, or whatever toppings you like!