Cottage Cheese-Stuffed Pancakes with Sour Cream Glaze

Serve the pancakes immediately for the best taste and texture.

Leftover pancakes can be stored in an airtight container in the fridge for up to 2 days. Reheat them gently in a skillet or microwave before serving.

The sour cream glaze can be stored in the refrigerator for up to 3 days.

Variations:

For a fruity twist, add fresh berries like strawberries or blueberries to the filling or as a topping.

Experiment with adding a sprinkle of cinnamon or nutmeg to the cottage cheese filling for extra flavor.

Swap the sour cream glaze for maple syrup or a fruit syrup for a different topping.

FAQ:

Can I use low-fat milk? Yes, you can use low-fat milk or any milk substitute like almond or oat milk in place of whole milk.

Can I make these pancakes ahead of time? Yes, you can cook the pancakes ahead of time and refrigerate them. Reheat them in the microwave or on a skillet, then top with the glaze just before serving.

Can I freeze the pancakes? Yes, these pancakes freeze well. Place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Reheat in the microwave or toaster oven when ready to serve.

Enjoy these Cottage Cheese-Stuffed Pancakes with Sour Cream Glaze as a comforting breakfast or a special brunch treat!