In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and baking soda.
1 ½ cup unbleached, all-purpose flour, ¼ cup cornmeal, 2 tablespoon sugar, 1 ½ tablespoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
In another large bowl, combine the milk, cottage cheese, applesauce, and oil. Use an immersion blender to smooth the mixture.
1 cup milk, ½ cup cottage cheese, ½ cup applesauce, 2 tablespoon neutral oil
Add the dry ingredients to the wet ingredients and fold to combine. It’s okay if there are a few lumps.
Heat a griddle over medium heat. Pour the batter in ¼-cup portions onto the griddle and cook until the edges appear cooked and bubbles start to pop on the surface, 2 to 3 minutes. Flip and cook the other side for 2 to 3 minutes more.
Serve the pancakes with your favorite toppings.
pancake toppings
Notes
Nutritional values are approximate and do not account for toppings.Note about immersion blender: If you don't have an immersion blender, you can simply whisk together the ingredients. The curds of cottage cheese will be evident and will brown a little more than the rest of the pancakes. It's delicious, but you may prefer a more blended texture.For gluten-free, eggless pancakes: substitute your favorite gluten-free baking mix.For vanilla pancakes: add 1 teaspoon vanilla extract or vanilla bean paste.For blueberry pancakes: stir in 1 cup blueberries with the dry ingredients.