Cottage Cheese Oven Pancakes
A soft, lightly puffed oven-baked pancake made with cottage cheese, eggs, lemon, and vanilla, then finished with fresh strawberry slices. This sheet-pan version bakes all at once and can be served with powdered sugar, maple syrup, or additional berries.
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Ingredients
- 1/2 cup fresh strawberries sliced
- 1 teaspoon baking powder
- 3 large eggs
- 2 tablespoons lemon juice
- 1/4 teaspoon kosher salt
- 1 cup plain cottage cheese
- 1/2 cup flour any variety
- 2 tablespoons sugar or honey
- 1 teaspoon vanilla essence
- Powdered sugar for serving
- Additional sliced strawberries for topping
- Maple syrup for serving
Instructions
- Preheat the oven to 425°F (220°C). Line a quarter-sheet pan with parchment paper, then lightly coat the parchment with butter or cooking spray to help prevent sticking.
- Place the eggs, cottage cheese, vanilla essence, lemon juice, and sugar or honey in a mixing bowl. Whisk until the ingredients are thoroughly incorporated and the mixture is evenly blended.
- In a separate bowl, whisk together the flour, baking powder, and kosher salt, ensuring the leavening and salt are evenly dispersed throughout the flour.
- Add the dry mixture to the cottage cheese mixture. Stir gently only until the wet and dry ingredients come together; avoid excessive mixing so the finished pancake remains light.
- Transfer the batter to the prepared quarter-sheet pan. Smooth it into an even layer with a spatula, then distribute the 1/2 cup sliced strawberries over the surface.
- Bake in the preheated oven for approximately 15 minutes, or until the pancake is lightly puffed and the surface has developed a golden-brown color.
- Remove the pan from the oven and serve the pancake while warm. Finish individual portions with extra strawberry slices, a light dusting of powdered sugar, or a drizzle of maple syrup as desired.
Notes
Mrs. Butterworth’s Original Syrup may be used as the maple-style syrup topping, according to preference.