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Cottage Cheese Pancakes

March 29, 2010

A recipe with a long history in my family is Cottage Cheese Pancakes. These light, fluffy, pillow-like pancakes are so tasty and sweet my sister and I both beg our father to make them when we come home for a visit.

Well I’ve had a long-standing issue making pancakes, one that dates back years and years ago to a fight with my sister of an egg, a broken cookbook, and a batch of really awful pancakes (to avoid irritating my sister, I’ll leave out the details for now). But this weekend, with Jared begging me to make them, I dug up a recipe from Smitten Kitchen — adapted from the Joy of Cooking — for Cottage Cheese Pancakes.

They’re not quite the same as my dad’s, and I’d leave out the cinnamon next time I make them, but here you go. Try these at home, they’re delicious.

A note about pancakes. For tender, fluffy pancakes, you want to avoid creating excess gluten, which is caused by over-mixing your batter. In any pancake recipe, whether this one or a traditional buttermilk recipe, you want to mix until the dry ingredients are just combined with the wet. A bit of flour streaking the batter isn’t going to hurt anything and the result will be better, fluffier pancakes.

Cottage Cheese Pancakes

1 1/3 c. all-purpose flour
1/3 c. sugar
2 t. baking powder
1/2 t. baking soda
1/2 t. ground cinnamon or pinch of ground nutmeg (optional, but go with the nutmeg)
1/4 t. salt

1 c. milk
1 c. cottage cheese
3 T. butter, melted
2 egg yolks
1 t. vanilla

2 egg whites

  • Place a non-stick skillet or griddle over medium-low heat to warm up. Note: if you have a very well-seasoned cast iron griddle, it would be great here. If not, go with the non-stick.
  • In a large bowl, whisk dry ingredients together to mix.
  • In a separate bowl, whisk milk, cottage cheese, butter, egg yolks, and vanilla until combined.
  • In a third bowl, beat egg whites until they form soft peaks.
  • Pour wet ingredients over the dry and mix until just combined. there may be some dry specks of flour in the batter, and that’s okay.
  • Gently fold in the egg whites to incorporate, again not being overly cautious about fully mixing too well (see note, above).
  • Brush hot pan with oil or butter. Wait 30 seconds for it to heat up, then add about 1/4 c .of batter per pancake, spreading it out with your scoop to form an even circle.
  • Cook for 2-3 minutes per site, and gently but confidently flip each pancake over. Cook for 1-2 minutes on the other side, until light brown.
  • Pancakes can be kept warm in a 200° toaster oven (or regular oven) while you make the rest.
  • Serve with butter, real maple syrup, jam, or peanut butter!
  • If you possibly have leftovers, they freeze well! Cool them on a rack and then freeze them, separated by a small piece of waxed paper or parchment.

Buon apetito!

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7 comments

  1. I’m gonna try to try this this weekend. sounds deeeeelish.


    • Yay! I hope you like them. I hope that you take before and, most importantly, AFTER shots. 🙂


  2. well….for the traditional Klonsky cc pancakes: 1) use 2 c. Knudsen small-curd cc and no milk; use 4 more eggs. For flour, you only need 2/3 c. and no other leavening (good for passover?…dunno)..cut the sugar to 2T. Enjoy.

    But your recipe is definitely worth a try, especially with blue berries added. maybe this weekend and I’ll let you know what we think of em!


    • Thanks for the info. I don’t think wheat flour is kosher for passover, but I did just read that baking soda and baking powder might not be a problem anymore. Go figure!

      I’ll try out the real Klonsky version for Easter!


  3. I’ve never even heard of cottage cheese pancakes! Definitely gonna try them though, they sound yummy, especially with blueberries like your dad said!


  4. SUPER excited to try this Saturday morning!!! As for leaving out the cinnamon… I add pumpkin pie spice to EVERYTHING! seriously, everything… so… 🙂


  5. […] bake out in the end. You really want to avoid over-mixing (sounds like we’re making pancakes, […]



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