Convertible Cheese “Cakes”
Don’t let the name fool you. These are cheese PANcakes, not cheesecakes. They are high in protein, low in carbs. Make them gluten free if you wish and serve them sweet for breakfast, savory for supper.
½ cup milk
1 1/3 cups dry cottage cheese or ricotta cheese
½ cup flour, regular or gluten free
1 tablespoon sugar
½ teaspoon each baking powder, salt
1 teaspoon extract such as vanilla, lemon, almond or orange
In a bowl briskly whisk eggs and milk. Stir in cheese, then remaining ingredients. Cook as for pancakes. Serve for breakfast with maple syrup and fruit or serve with mushroom sauce as a supper main dish. Serves 4.
Cook's note: if you'll serve these cakes with a savory sauce, reduce or omit sugar and substitute a teaspoon of mixed dried herbs for the extract.