Creamy Cottage Cheese Waffles

ceoofmyhome's Note:

Yum, yum! These are the best! Hot fluffy waffles with occasional "pockets" of cream-top with your favorite syrup or honey and you are in instant waffle heaven! These are great to throw together when your cottage cheese is about to expire and you want to use it up.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Yield: 6 waffles

• 4 tablespoons unsalted butter
• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup cottage cheese
• 1 cup milk
• 2 large eggs
• 2 1/2 tablespoons honey

Directions:

1. Preheat your waffle iron.
2. Preheat the oven to 200 degrees if you won't be eating immediately.
3. Melt butter, reserve.
4. Whisk dry ingredients.
5. In a seperate bowl, beat cottage cheese, milk, eggs, honey. Don't try to beat out the curds of cheese. Gradually add dry ingredients to the cottage cheese mixture, stirring only until the dry ingredients are incorporated. Stir in butter.
6. Spray grids and spoon out 1/2 cup batter onto the hot iron. Use a wooden spoon to smooth the batter almost to the edge of the grids. Close the lid and bake until browned.
7. Serve immediately, or keep in a slingle layer, on a rack in the preheated oven.

Reviews

[StacyMD187373]

These were definitely different; fairly tasty. Mine were not crispy at all and I had a hard time getting them out of the waffle iron without them splitting through the center. I would add in a little vanilla if made again.

[Yummy Ache]

This is the best recipe to make Belgian Waffles! I substitute 1 Tablespoon of sugar for the honey and add 1 teaspoon of Vanilla Extract. I make one batch and freeze whatever doesn't get eaten in a ziploc. Whenever I want to eat a waffle, I lightly defrost the frozen waffle in the microwave. I then loosely wrap it in foil, place it on a metal tray and pop it into the toaster oven.

I just learned this trick for warm buttery syrup: In a small microwave safe pitcher or glass measuring cup I heat together real maple syrup and a small amount of butter. You use so much less butter and the coverage is better on the waffle otherwise you use tons of butter to try to get every nook and cranny covered. Anyway warm syrup is so much more yummy then pouring cold syrup that has been stored in the refrigerator.

[rsauser]

Very good recipe! Definitely a keeper. I made some variations: put 1 cup of oatmeal in a blender and ground it up and used whole wheat flour for the rest. I then added the rest of the ingredients into the blender as we like the cottage cheese to be ground up w/o the big curds. Similar to other posts we also used oil instead of butter and added cinnamon and some vanilla. As we use a small round waffle maker we used 1/3 of a cup per waffle vs. half and when you put all the ingredients in the blender, the batter spreads on its own in the waffle maker.