Cooking brings people together, which is important for a busy family! It's my favorite way to nurture people, especially my kids. I love making these cottage cakes for them, as the cottage cheese gives them some extra protein, and they love the stretchy cheese pull they get when they dig in. - Gavin Kaysen, Chef and Cooks | Bellecour Partner
Make 6 Cakes
In a bowl, combine the flour, sugar, baking powder, baking soda, and salt and mix well.
In a separate bowl, combine the buttermilk egg, and vanilla. Mix well with a fork to scramble the egg. Add the cottage cheese to the liquids and stir to combine.
Pour half of the flour mixture into the buttermilk/cottage cheese mixture and mix gently with a rubber spatula. Add the remaining flour mixture and stir until there are no dry lumps of flour, taking care not to overmix. Let the mixture rest for a few minutes to hydrate.
Heat a large nonstick saute pan over medium heat. Mist the pan with cooking spray. Add ¼ cup of batter for each pancake, spacing them apart so they do not touch. Cook until the bottoms are dark golden brown, about 3 minutes. Flip and cook until the center of the pancake feels firm, about 3 minutes longer. Remove the pancakes from the pan.
Repeat this process until all of the batter has been used.
Serve with butter and jam or maple syrup.
