Recipe: Cottage cheese pancakes are packed with protein

"My mother thought that breakfast should be loaded with protein, and pancakes were no exception. Not only do these flapjacks have protein-rich cottage cheese, but they also contain 6 eggs in the batter. Initially, Mom tried to sneak in a little brewer's yeast (a rich source of B vitamins) into the batter, an ingredient that made the mixture smell like sour socks. But my brothers and I complained so much that she eventually scrubbed the smelly stuff."

"Place all the ingredients in blender (except nonstick spray or oil for greasing pan). Cover blender and whirl until well combined and smooth, for about 1 to 2 minutes. Heat large nonstick skillet on medium heat. Spray with nonstick spray or heat about 2 teaspoons vegetable oil (tilting skillet to cover with oil). Using a 1/4-cup measure, add batter to hot skillet. Cook for about 2 minutes or until dry around the edges, bubbles start to break and golden brown on bottom."

The recipe yields about 30 three-and-a-half-inch pancakes made from cottage cheese and six eggs for high protein. Ingredients include cottage cheese, all-purpose flour, salt, eggs, reduced-fat milk, and vegetable oil; nonstick spray or oil is used for greasing. All ingredients are blended until smooth, about one to two minutes. Batter is cooked on a medium heated nonstick skillet in 1/4-cup portions, greased with about two teaspoons of oil or spray. Pancakes cook about two minutes per side, until edges are dry, bubbles break, and bottoms are golden brown. An earlier attempt to add brewer's yeast was removed due to an unpleasant smell.

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