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Cottage cheese-banana pancakes

Cottage cheese-banana pancakes

Our recipe for Cottage cheese banana pancakes creates a standout breakfast dish. Glossed with droplets of mild honey and fresh berries, pancake batter is stuffed with organic cottage cheese and mashed bananas before being fried in browned butter. Dreamy, bordering on heavenly, the result speaks for itself.

30 min 4 persons
Starchy Sour


  • 6 eggs
  • 3 peeled bananas
  • 7 ounces organic cottage cheese 4%
  • 3½ ounces plain flour
  • ½ tsp baking powder
  • ¼ tsp salt flakes
  • 1¾ ounces butter

Side dish

  • 2 tbsp acacia honey
  • 4⅖ ounces fresh raspberries
  • 4⅖ ounces fresh blueberries


1. Mash the bananas with a fork. With a whisk, combine the banana with the rest of the ingredients until smooth.

2. Melt 2 teaspoons of the butter in a frying pan over high heat, without browning. Add 4 ladles of batter (approx. 3½ tbsp each).

3. Cook the pancakes for about 2 min. on each side, then remove from the pan and keep warm in the oven at 210°F – conventional oven. Repeat the process with the remaining butter and batter.

4. Top the pancakes with fresh berries and acacia honey.

Tips & tricks

You can make the pancakes ahead of time. Before serving, warm them up for about 4 min. at 480°F – conventional oven.