Cottage Cheese Pancakes With Indian Spices
Updated Oct. 26, 2022
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6ounces (170 grams) cauliflower (florets only)
- 1cup (250 grams) low-fat cottage cheese
- ¾cup low-fat milk (1 percent or 2 percent) milk
- 2eggs, separated and at room temperature, plus 1 egg white
- 1tablespoon flaxseeds, soaked in 3 tablespoons water for 5 minutes or longer
- 1cup (140 grams) whole-wheat pastry flour
- 1teaspoon baking powder
- ½ to ¾teaspoon salt (to taste)
- 2teaspoons garam masala
- 1tablespoon nigella seeds
- 1cup grated carrot (150 grams)
- 2tablespoons chopped chives (optional)
- Butter or oil for cooking
Nutritional analysis per serving (17 servings)
72 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 4 grams protein; 144 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the cottage cheese in a sieve and drain for 15 minutes
- Step 2
Steam the cauliflower for 5 minutes, remove from the heat and chop fine. Set aside
- Step 3
In a medium bowl, beat together the cottage cheese, milk, egg yolks and flaxseeds with soaking water. In another bowl, sift together the flour, baking powder, salt and garam masala. Stir in the nigella seeds
- Step 4
Combine the dry and wet ingredients and whisk together. Fold in the cauliflower, carrot and chives
- Step 5
Beat the egg whites to stiff but not dry peaks and gently fold into the batter
- Step 6
Heat a griddle or a large skillet, either nonstick or seasoned cast iron, over medium-high heat. Brush with butter or oil. Use a ¼-cup ladle or cup measure to drop 3 to 4 tablespoons of batter per pancake onto your heated pan or griddle. These take longer to cook than regular all-flour pancakes, 4 to 5 minutes on the first side. Cook until they are brown on the edges and bubbles break through, then carefully slide a spatula underneath and flip them over. Cook on the other side until they are nicely browned. Serve hot
- Advance preparation: The pancakes can be frozen for a few months. You can make them a day ahead and reheat in a low oven or in a microwave.
Private Notes
Comments
There were too many needless steps such as straining the cottage cheese- just to toss the liquid out - then adding more liquid later. Why not just add the flax seeds to the soupy cottage cheese and let sit for 15 minutes? Also I just used three egg yolks in the batter and cut back a bit on the milk. Finally - if you eat Indian food regularly- this is quite bland. You will want to up the Garam Masala. We ate these topped with dal and yogurt. Better the next day warmed in a skillet.
The reviews made me second guess wanting to make these, but I am very glad that I did. I incorporated some of the suggestions that I read- did not drain my cottage cheese, used one bowl for everything, did not sift the flour, subbed almond milk and whole wheat flour and added tumeric and an extra teaspoon of garam masala. Delicious! But, I usually like things that other people are not thrilled with eating. I will make these again for sure!
This is a lot of work, the flavor was good but I'm not sure it was worth it after looking at my sink full of bowls. I did need to break out the chutney but it was more of an elevator of flavor, we also made Saag Paneer that went very well with this side.
Used a lot of the tips in the comments, added ras el hanout; used 3 eggs, no egg whites, sesame seeds instead of that other seed; low fat and no salt added cottage cheese and white rice flour. Fried them in ghee. They’re ok. Good macro profile and I plan on freezing them for future use. I doubled the recipe and got 16 pancakes. Scooped with a 1/3 cup.
Definitely agree that original recipe is lacking in flavor. I do not recommend this recipe as is. Be prepared to pump it up with additional herbs.
1 1/2 cup= 6 ounces
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