Ok, I finally love pancakes. Like, loooooove pancakes. I spent the last 29 years being only adequately impressed by them. Most of the time, totally unimpressed. Occasionally I’d have a craving for a carbed out, maple induced coma all before 8 am. But that’s happened maybe 3 times, ever. Ok, maybe 5 times. Maybe.
I’ve tripled (or just doubled, I don’t know, I didn’t do the actual math) that number just in the last week. I’ve made pancakes 5 of the last 7 mornings. I made huge batches and basically ate pancakes for breakfast, lunch and dinner on those days. And I’m still not sick of them.
Addicted. Obsessed. Sure, I suppose I am
I feel like lots of pancakes just taste like wet flour. Mmmm, wet flour, my mouth is watering. Probably why I’ve never been a huge fan. These don’t. The cottage cheese adds a creaminess that is super tasty but doesn’t taste like cottage cheese (because I know some cottage cheese haters are cringing at just the thought of these). You could even use ricotta instead of cottage cheese. That would be wonderful too!
Whether you love pancakes, or only think they’re mediocre, these pancakes will make you happy. Well, they made the toddler and me very VERY happy (Jon hates pancakes. He’s a mystery). I drench mine in maple and she dunks her’s in maple, on the side. The smile on her face when she took that first maple infused bite. Woah, priceless. She pretty much loves these. Either way you do it (drench or dunk), don’t skimp on a good maple, that nasty fake junk is well, junk. And nasty. Blach. I’m a bit of a maple snob I guess.
You can easily double the batch and freeze the leftovers. Just take out a few from the freezer, pop them in the microwave, and you have an instant breakfast that isn’t from a box. Score!