Cottage Cream Protein Pancakes

Ingredients

• 1 cup Etelka Original cottage cream
• 2 large eggs
• 1/2 cup all-purpose flour (or oat flour for gluten-free)
• 1 tbsp maple syrup or honey
• 1 tsp vanilla extract
• 1 tsp baking powder
• pinch of salt
• 1 tbsp butter or neutral oil, for the pan

How to make it

1. Whisk the eggs in a large bowl until light and slightly frothy, about 30 seconds.
2. Add the cottage cream, maple syrup, and vanilla extract. Whisk until smooth and fully combined.
3. In a separate bowl, whisk together the flour, baking powder, and salt.
4. Fold the dry ingredients into the wet mixture just until combined — a few lumps are fine. Overmixing makes the pancakes dense.
5. Let the batter rest 5 minutes while the pan heats.
6. Heat a nonstick pan or griddle over medium-low heat. Add butter or oil and swirl to coat.
7. Pour 1/4 cup batter per pancake. Cook until bubbles form across the surface and edges look set, 2-3 minutes.
8. Flip and cook 1-2 minutes more, until golden and cooked through. Repeat with remaining batter.