Cottage cheese and pineapple is a classic combination and these cheesy pineapple pancakes are really good. Hot off the griddle, these pancakes have little pockets of melted cheese. They are light and delicate, perfect for brunch or a light breakfast.
When these pancakes are topped with Lawford’s Coconut Cream Syrup, they are absolutely to-die-for.
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup granulated sugar
2 large eggs
1 cup small-curd cottage cheese
2 8-ounce cans crushed pineapple, undrained
3/4 cup milk
- Place the flour, baking powder, baking soda, salt, and sugar in a medium-sized bowl. Stir with a fork to blend.
- In a separate bowl, whisk the eggs. Mix in the cottage cheese, crushed pineapple, and milk. Pour the liquid ingredient mixture into the flour mixture and stir just until combined. Some lumps will remain.
- Heat a pan or griddle over medium-high heat. Coat it lightly with oil. When the griddle is hot, pour the batter onto the griddle in even circles. Cook until bubbles form and start to break in the batter. Flip and cook until done.