Gavin Kaysen's Cottage Cakes

 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

Cottage Cakes

Make 6 Cakes

  • 1 cup all-purpose flour
  • 2 tablespoons pure cane sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • 1 cup buttermilk
  • 1 large egg
  • ½ teaspoon vanilla extract
  • ½ cup cottage cheese
  • Cooking spray
  • Butter and jam or maple syrup, for serving

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.