Cottage Cheese Pancakes
By Catherine Newman
These tender, delicate pancakes taste reminiscent of Eastern European blintzes. They also have cottage cheese worked into the batter, which makes them naturally higher in protein than most.
My daughter and I would basically eat these every morning – and sometimes, for weeks at a time, we do. It’s mostly only running out of cottage cheese that slows us down. If you have Eastern European relatives, then you will know what I mean when I describe them as a little bit like blintzes, but with the filling and crepe all mixed together: tender, delicate, and so tasty. Please note, too, that the recipe scales down easily. You can even quarter it to make the perfect serving for one person.
Recipe Details: Cottage Cheese Pancakes
Active time: 20 minutes
Total time: 20 minutes
Makes: 4 servings
Total carbohydrates: 9 grams per serving
Ingredients
- 1-1/3 cups full-fat (4%) cottage cheese
- 4 eggs
- 4 tablespoons all-purpose flour (can substitute with whole-grain, coconut, and/or almond flour)
- 3 tablespoons melted butter, plus more for greasing the pan and serving
- 3/4 teaspoon kosher salt, or half as much table salt
Instructions
- Heat a skillet or griddle over medium-low heat.
- Meanwhile, prepare the batter. In a blender, combine all of the ingredients and blend until there are no lumps.
- Butter the skillet, then pour in dollops of batter so that they spread into 3- or 4-inch circles. Cook until the underside is deeply golden and the edges are starting to look dry, then flip and cook until the other side is golden, around 5 minutes altogether.
- Serve with butter and fruit, or – and honestly, this is my favorite way – completely plain.
Photo credit: Catherine Newman
