Print — Better than Pancakes! High Protein CLOUDS

Made By Emily

Breakfast

Better than Pancakes! High Protein CLOUDS

In a medium mixing bowl, combine the cottage cheese, egg, and a pinch of salt. Use a fork to mix until well blended, ensuring no large curds remain.
Gradually incorporate the flour, mixing well after each addition until a non-sticky dough forms. It should be moist but not overly wet.
Cover the bowl with a clean kitchen towel and let the dough rest for about 5 minutes. This allows the flour to hydrate and improves texture.
While the dough rests, prepare a wide plate by dusting it with a light layer of flour.
With floured hands, scoop out small amounts of the curd mixture and roll them into 1.5-inch (3.8 cm) balls. Place them onto the prepared plate.
Fill a large pot with water and add a generous pinch of salt. Bring it to a boil over medium-high heat.
Once boiling, gently drop the curd balls into the water. Cook until they float to the surface, about 2 minutes.
Using a slotted spoon, remove the cooked clouds from the pot, allowing the excess water to drain off.
In a large bowl, melt the butter and then toss the clouds to coat them evenly.
Serve the fluffy clouds on a plate with a generous dollop of sour cream for dipping.

For added flavor, consider mixing in some herbs like dill or chives to the cottage cheese before rolling into balls.
Adjust the flour slightly if needed—depending on moisture levels in your cottage cheese, you might want it just a bit stiffer.
Ensure your water is at a full boil before adding the dumplings, which helps them keep their shape.

Approximately 180 calories, 15g protein, 10g carbs, and 9g fat per serving (for plain clouds).