I had some cottage cheese leftover from making a batch of White Lasagna, so went on the interwebs to see what suggestions I could find.
Hmmm. Cottage cheese pancakes looked interesting, but, surely, if one could make pancakes with cottage cheese, one could also make waffles.
Most definitely. And man, are they tasty!
But first, a note on cottage cheese. I use full fat (4%) cottage cheese because, hey, it is only 4% fat, and, compare the ingredients in whole cottage cheese to those “light” and “no-fat” versions. I, personally, prefer “skim milk, cream, and salt” to the list of science experiments involved in removing some or all of the fat from cottage cheese. You should also compare ingredient lists among whole cottage cheese brands. Even some 4% cheeses have a lot of extra stuff added; unlike this Daisy container.
But, back to waffles! This recipe comes to us from the fine folk at Taste of Home, and will make eight waffles.
•1 cup cottage cheese
•6 large eggs
•1/4 cup canola oil
•1/2 tsp vanilla
•1/2 cup flour
•1/4 tsp salt
Add the eggs to the cottage cheese in a blender jar and pulse to combine.
Add the oil, vanilla, flour and salt, and pulse again to give you a thick batter, scraping down the sides of the blender jar in between pulses.
Waffle batter made, apply cooking spray to your waffle maker and preheat it. I set mine to the middle of the temperature range.
Pour the batter over the waffle plates, close the maker, and cook until the waffles are golden brown.
Transfer the cooked waffles to a pan in an oven heated to 200º and repeat with the remaining batter.
Serve with butter and maple syrup.
Just a thought. My niece happens to like her waffles with Jalapeño Cheese Spread.