These were one of the first things I made when, overnight, Mini Jones suddenly went from loving puree to refusing it. To my relief, he loved them and promptly devoured two in one sitting. They are a quick and easy breakfast to prepare, either in the morning or the night before, and they transport well.
1 egg, beaten
110g 1/2 c cottage cheese
1 tbsp flour
¼ tsp baking powder
Whisk the egg with the cottage cheese then add the flour and baking powder and stir until just combined.
Heat a large non-stick pan over a medium heat and pour half a tbsp of mixture in to the pan to make each pancake. Cook for 2 – 3 minutes until golden, flip over and cook another 2 minutes or until cooked through.
Serve, either warm or cold.
To freeze – let pancakes cool then place in between sheets of baking paper and put in sealed bag/container and freeze up to three months.