Cottage Cheese PancakesMarch 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.