These pancakes are surprisingly light and delicate, even though they are loaded with cottage cheese. I used fat free cottage cheese in this recipe and they turned out fine. The amount of butter is enough fat! They seem to me to be a quick and easy take on cheese blintz. I have made these three times now and I am beginning to like them more than regular pancakes. I think it’s because they are more egg-y. The other day I made some savory versions of these with chives and they were really good too. I highly recommend these! They are a crowd pleaser.
- 1½ cups small curd cottage cheese
- 6 large eggs
- ¾ cup unbleached, all-purpose flour
- ½ cup unsalted butter, melted
- vegetable oil spray
- best quality marion berry or blackberry preserves
- lemon wedges
- powdered sugar
1. In a medium mixing bowl, add the eggs and whisk to blend. Whisk in the flour, and then whisk in the melted butter.
2. With a large rubber spatula, stir in the cottage cheese.
3. Heat a nonstick griddle or frying pan over moderately high heat and then lightly coat with vegetable oil spray.
4. Using a scant 1/4-cup measure, ladle pancake batter onto the skillet, and cook for 1-2 minutes per side, until nicely browned on each side and cooked through. (When the pancakes are ready to turn, they will appear dry on the edges and bubbles may be rising on the surface. If they are not ready to turn, you won’t be able to easily get a thin spatula all the way underneath them.)
5. Serve 4 pancakes per person with marion berry preserves, lemon wedge, and powdered sugar.
Serves 4-6. (Makes 4 cups batter and 14-16 pancakes.)