Cottage Cheese Pancakes With Indian Spices

1. 1

   Place the cottage cheese in a sieve and drain for 15 minutes

2. 2

   Steam the cauliflower for 5 minutes, remove from the heat and chop fine.

3. 3

   Set aside

4. 4

   In a medium bowl, beat together the cottage cheese, milk, egg yolks and flaxseeds with soaking water.

5. 5

   In another bowl, sift together the flour, baking powder, salt and garam masala.

6. 6

   Stir in the nigella seeds

7. 7

   Combine the dry and wet ingredients and whisk together.

8. 8

   Fold in the cauliflower, carrot and chives

9. 9

   Beat the egg whites to stiff but not dry peaks and gently fold into the batter

10. 10

    Heat a griddle or a large skillet, either nonstick or seasoned cast iron, over medium-high heat.

11. 11

    Brush with butter or oil.

12. 12

    Use a 1/4-cup ladle or cup measure to drop 3 to 4 tablespoons of batter per pancake onto your heated pan or griddle.

13. 13

    These take longer to cook than regular all-flour pancakes, 4 to 5 minutes on the first side.

14. 14

    Cook until they are brown on the edges and bubbles break through, then carefully slide a spatula underneath and flip them over.

15. 15

    Cook on the other side until they are nicely browned.

16. 16

    Serve hot

* Per serving · 4 servings · Values may vary.