Hotcakes!
I call these hotcakes because they go SO dang fast - and also… I have too many pancake recipes on this website so I needed a different name. If you don’t want to stray off the pancake path, you can also call them cottage cheese pancakes.
A protein power plate…
…which tastes like a fluffy, sweet comforting celebration. Honestly, and I mean this in the most literal way I can, these hotcakes always straight up DISAPPEAR whenever I make them. My toddler holds them up like a slice of bread and hotcake after hotcake vanishes in three large bites, and my husband and myself love them too. They are really filling and a fantastic breakfast as they give you a lot of lovely protein and energy for the day.
It can really be a 3 ingredient deal, the only 3 musts are cottage cheese (I know, I know - everything is cottage cheese at the moment, but trust me on this one!), eggs, and oats. I’ve added 3 more ingredients to make them mwah! chef’s kiss, but even a simpler version is an absolute winner. Pop some blueberries in them too (thank you for teaching me this little trick, Pinch of Yum!), and you hardly need anything on the side.
Sometimes it can feel like mixing a pancake batter is that one thing too many to focus on on a busy weekday morning, but this is just a chuck in the blender kind of deal, and they cook super quickly too, as their texture is quite thick and firm. I am not sure if I can communicate how much I love these hotcakes and how often I make them. But I’m going to shut up now and just share the recipe. TRUST!
Hotcakes
Serves 3 people (just about)
1 cup cottage cheese
1 cup oats
3 eggs
1 tsp vanilla bean paste (or a dash of vanilla essence) - this is totally optional, you can also add a tiny drop of honey or syrup too
1 tsp bicarbonate of soda (baking soda)
A pinch of cardamom (or cinnamon if you prefer)
Butter or oil for frying
A handful of blueberries (can be frozen) - optional
Only the three first ingredients are the absolute must. I love to add a dash of sweetness but it really doesn’t require it, the bicarb is great to help the cakes expand a bit and go more fluffy, and the cardamom gives that tiny bit of exciting and more complex flavour (then again I am Scandinavian and we put cardamom in everything).
This is embarrassingly easy; I chuck it all in a blender (this is mine), run it until just mixed well (don’t overdo, should be just a few seconds), and then fry them on medium to low heat (they cook quickly anyway so don’t burn them). I do the cakes about the size of the back of my hand. Just after I’ve dropped the batter in the pan, I pop two or three blueberries in each cake, but this is of course not mandatory. You can use frozen blueberries for this too as they cook very quickly.
You can do any sides or toppings here but my suggestions off the top of my head would be yoghurt, a sprinkle of flaxseeds, some berries, banana, you can even top with some honey or syrup if you’re doing this as an indulgent Sunday morning breakfast.
Do let me know if you tried the hotcakes and share a photo on social media - don’t forget to tag me!
