Cottage Cheese Pancakes with Caramelized Grilled Apricots
Soft and fluffy cottage cheese pancakes paired with caramelized grilled apricots, a touch of yogurt, and crunchy walnuts. A beautiful summer breakfast or brunch!
Ingredients
- 7 oz 200 g cottage cheese (brick-style or blended)
- ½ cup 120 ml milk
- 2½ eggs use 2 eggs + 1 tbsp whisked egg or 1 extra yolk
- 1 tbsp of sugar
- ½ cup 60 g all-purpose flour
- Scant ½ tsp baking powder
- 1½ pinches salt
- 2 –3 ripe apricots halved and pitted
- 1 tsp olive oil for grilling
- Butter or ghee for frying
- For serving optional:
- Greek yogurt
- Chopped walnuts
Instructions
- Separate the eggs. Add yolks to a bowl with cottage cheese and sugar. Mix well.
- Mix dry ingredients. In a separate bowl, combine flour, baking powder, and salt. Add to the cheese mixture and stir.
- Beat egg whites in a clean bowl until soft peaks form.
- Add milk to the batter, then gently fold in egg whites in two batches. Batter should be airy and smooth.
- Grill the apricots. Heat a grill pan with a little olive oil. Grill apricot halves cut-side down until caramelized. Set aside.
- Cook the pancakes. Heat butter or ghee in a nonstick pan over medium heat. Spoon about 2 tablespoons of batter per pancake. Cook 1–2 minutes per side until golden and cooked through.
- Serve warm with grilled apricots, Greek yogurt, and walnuts if desired.
Notes
Use brick-style cottage cheese or blend smooth if needed.
Don’t overmix after adding egg whites — this keeps the pancakes light.
Add honey or maple syrup for extra sweetness if you like.
Perfect with summer fruits like peaches or nectarines, too.
Store leftovers in the fridge for 3 days or freeze for 2 months.