Cottage Cheese Pancakes With Orange Butter Sauce

I fell in love with this dish from my friend Hilary C. at a breakfast recipe exchange several years ago. It is delicious and hearty. I get easily overwhelmed by traditional pancakes and usually start looking for the bacon and eggs after a few bites to counteract my sugar-headache; I can eat a dozen of these without feeling sugared out. The high-protein content of these pancakes combines very well with the sweetness of the orange sauce, or any syrup really. The pancakes have a beautiful texture and they do not taste "eggy".

6 eggs
2 cups of cottage cheese
1 cup flour (you can add up to half a cup more if you think you need to)

Mix together in a blender until smooth. You might have to stir a few times with the power off to make sure it is blending thoroughly. *Update: I sometimes blend the eggs and cottage cheese in a blender -- without the flour. Then pour the mixture into a bowl. Add flour and use a handmixer to beat until smooth. Use a 1/4 cup scoop to make 15 pancakes. Drop onto the griddle and spread it out a little with a spoon. Makes 15 pancakes at 98 calories each.

Pour on griddle and cook on medium heat. These take a litte longer than normal pancakes. Cook till golden brown. Makes approximately 16 4-inch pancake medallions. They reheat just fine in the microwave! A nice make-ahead breakfast.

Orange Sauce*
2 eggs
1/2 cup butter
1 cup sugar
1 cup orange juice (Simply Orange is kinda pricey, but it really does have the orangey-est result. I use any kind of oj and it tastes delicious!)

Melt butter and sugar in saucepan, being careful not to let it burn. Add orange juice and set mixture aside to cool for 5+ minutes. Add eggs. Bring to little bubbly boil and boil for one minute stirring constantly. Remove from heat, pour sauce through a strainer to catch any eggs you accidentally scrambled. I would add grated orange peel here (if you are going to use it, but I don't like it), since it will get strained out if you do it earlier. Then warm the sauce again for another minute or so. Serve over cottage cheese pancakes.

*Sauce can be frozen and scooped out of freezer bag in desired serving increments if you make this in large enough quantities that you want to save it for a later date. Just reheat on stove or in microwave.


Heather B said…
Oh yes, we love these too! Thank you for sharing them with us last year, they are a family favorite now!
I CANNOT wait to try these! I love that you have a blog dedicated to recipes! yeah!!!
Christy said…
Yummy!!! Note on the orange rind... you can buy it has a dried in the spice aisle now. I keep it on stock for my cinnamon rolls because like you I never have an orange peel when I need one.
Irina Cline said…
Interesting...I grew up eating those in Lithuania (instead of orange stuff we add apple sause or carrots, or whatever you can find in your fridge and mush :) They were my favorite and now my kids love them more than any other breakfast foods.
I ried these yesterday and LOVED them! They were a huge hit and will become a regular in my house!

I used fat free cottage cheese and the zest from one whole orange but could have used two. I lowered the heat after the first batch because medium on my stove cooked them a bit too fast on the outside. We had a ton of sauce left so I'm freezing it for next time. Thanks for that tip! Can't wait to try more of your recipes!
Yum, although, I'm not sure they can really be called Pancakes! They were way BETTER!

I didn't have any orange juice, so I decided to use Tang instead. I was nervous, but the sauce was really yummy.

We figured that each "pancake" had about 8 grams of protein. Awesome!
Rando said…
So, how do you know Karen... small world... I made these for bookgroup... they are native to Russia, where they slather them with sour cream--my secret ingredient of choice.
So, Rando how do you know her? I don't know her, but I LOVE the blog!!!
Emma Jasmine said…
This pancake recipe is one of the best combinations of banana, chocolate, oatmeal, and walnuts. Blueberries and lemon we an add in it. Fluffy, healthy banana oatmeal pancakes with walnuts are the perfect nutritious weekend breakfast that's naturally gluten-free and dairy-free, and naturally sweetened, so they're great for babies and toddlers, too. Oats are super nutritious they're full of both soluble and insoluble fiber, as well as a little plant protein, they also help to keep you full longer than pancakes made with just flour. If you are looking for more healthy pancake dishes Martabak Singapore ​is the best option for you.

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