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."

"Mom's Cottage Cheese Pancakes Yield: About 30 (3 1/2-inch) pancakes INGREDIENTS 1 cup cottage cheese 3/4 cup all-purpose flour 1/2 teaspoon salt 6 eggs 1/4 cup reduced-fat milk 1/4 cup vegetable oil For greasing pan: nonstick spray or vegetable oil DIRECTIONS 1. 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."

Mother prioritized protein for breakfast by making pancakes that include cottage cheese and six eggs to boost protein content. The recipe yields about 30 three-and-a-half-inch pancakes. Ingredients list includes cottage cheese, all-purpose flour, salt, reduced-fat milk, vegetable oil, and eggs, with nonstick spray or oil for greasing. The batter is blended until smooth, then cooked in a heated nonstick skillet using a 1/4-cup measure per pancake. Pancakes cook about two minutes per side, flipping when edges are dry and bubbles break, until both sides are golden brown. Brewer's yeast was briefly added for B vitamins but removed because of its strong odor.

Read at Boston Herald