An unnatural disaster
We all screw up from time to time, or at least, that’s what I like to tell myself. But I’m really not sure it’s even possible for anyone else besides me to screw up like this. There are mishaps you can recover from (like Max’s temperature mistake) but then there are those where there’s no turning back and you’re stuck with…well, in this case, something disgusting.
It all started with my sudden craving for cottage cheese pancakes. Alright, so it wasn’t so sudden, I’ve been talking about it for weeks. When I was younger, I slept over at my best friend’s house basically every weekend (or vice versa) and her mom would make the best cottage cheese pancakes. Actually, said best friend was the one who introduced me to cottage cheese pancakes, initiating a relationship I like to refer to as “love at first sight,”…until now.
Well it’s been years since my cottage cheese pancake sleepovers and I’ve had a hankering, make that a yearning, for the gooey, sweet, and surprisingly delicious goodness that is the cottage cheese pancake. Now, I know what you’re thinking: Cottage cheese pancakes really don’t sound that good, Hillary. Well friend, I’m here to tell you that when done right, they really are. You wouldn’t know it, but something about them just plain works; they’re not gritty and awkward like you might expect. But, I do stress the words done right, as, um, er…some people can mess them up.
I found a great recipe on the site for Easy Cottage Cheese Pancakes. Holding up to its name, it really did sound easy and only called for a few ingredients. Here’s the recipe I saw:
1/2 C. cottage cheese
1/2 tsp. salt
1 1/2 C. flour
(Important: please finish reading before attempting this recipe.)
Simple, right? So I get cracking (literally, cracking the eggs was the first step).
I beat the eggs, pour in the flour, add a teaspoon of salt, and scoop in the cottage cheese. I stir, stir, stir, and I’m good to go.
Uh-oh, wait…this mixture looks a little thick. Am I going to be able to scoop it into 9 pancakes? Uh…sure, yea, maybe it’s supposed to be like this…
Ok yea, they’re scooping, and they’re frying nicely too. Everything’s fine….not to worry. Oh wait, tap tap, I need to flip them…why is it so hard?! Is the heat too high? Where’s my gooey mushiness?
The pancakes were hard as rocks, and frankly, really unattractive. I honestly had no idea what I did wrong until my mom re-read the recipe I used the next morning. In my half-conscious state in between reality and cottage cheese pancake nightmares (oh wait, they’re one in the same…) I hear my mom yell to me “Honey, you were supposed to use 1 1/2 cups of cottage cheese, and 1/2 C. flour, not the other way around!”
So here’s a closeup on my final product. Instead of gooey, creamy melt-in-your-mouth delicious pancakes, I came out with yellow hockey pucks speckled with cottage curds.
And here, is the correct recipe, without the excess flour, and without the lack of cottage cheese. I highly recommend you try it.
Easy Cottage Cheese Pancakes
1 1/2 C. cottage cheese
1/2 tsp. salt
1/2 C. flour
In a bowl, beat eggs then add other ingredients. If using blender or Kitchen Aid add ingredients in order. Don’t over mix. Heat greased skillet & turn when each side browns. Don’t worry too much about over or under cooking the pancake, you can tell when their done just like an average pancake. You’ll see how great they will turn out every time (Hillary’s note: unless you screw up the proportions)!