COTTAGE CHEESE PANCAKES
Steps:
- Gather the ingredients.
- In a large mixing bowl, whisk together the cottage cheese, oil, and eggs to create a batter. The batter will be lumpy from the cottage cheese, but that's the texture that's needed.
- In a separate bowl, add the baking soda to the flour.
- Sift the flour mixture over the cheese and egg batter and whisk thoroughly until there are no flour lumps. The batter is ready when it is light and frothy with bubbles on the surface. Set aside.
- Heat a large non-stick skillet over medium heat. Add some butter to sufficiently grease the pan and drop 1/4 cup of the batter into the pan.
- Cook on one side for 2 to 3 minutes until bubbles are forming on the surface.
- Flip over and cook for a further 3 minutes. If the skillet is large enough, you can make two or three at the same time. Remove from the pan and wrap in a tea cloth to keep warm while you repeat the process with the remaining butter and pancake batter.
- Serve your pancakes warm with your favorite sides.
- Enjoy!
Nutrition Facts : Calories 357 kcal, Carbohydrate 26 g, Cholesterol 172 mg, Fiber 1 g, Protein 14 g, SaturatedFat 8 g, Sodium 568 mg, Sugar 2 g, Fat 22 g, ServingSize 8 Pancakes, UnsaturatedFat 0 g
PASSOVER COTTAGE CHEESE PANCAKES
This is my mom's recipe for Passover pancakes. For non-Passover use, substitute regular flour for the matzo meal.
Provided by coconutty
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Lightly oil griddle or frying pan and heat the pan.
- Mix all ingredients together in a bowl.
- Adjust thickness of batter by adding liquid (or matzo meal).
- Pour batter into hot pan and cook the pancakes on each side.
- These are great with strawberries and yogurt.
- For non-Passover use, you can substitute regular flour for the matzo meal.
Nutrition Facts : Calories 219.2, Fat 6.6, SaturatedFat 2.9, Cholesterol 107.5, Sodium 197.4, Carbohydrate 27.5, Fiber 0.8, Sugar 1.1, Protein 11.7
PASSOVER PANCAKES
Light, fluffy, cheesy pancakes served with honey, jam, or fresh fruit make a delightful meal during Passover or any time! Grandma would make these for the kids when we were home for Passover. A family favorite. This year I added leftover charoset to the batter before cooking and it was delicious!
Provided by Beaner
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 7m
Yield 6
Number Of Ingredients 5
Steps:
- Whisk eggs in a bowl until light and fluffy. Add ricotta cheese; whisk until smooth. Mix in sugar and enough matzo meal to bind batter into a thick consistency.
- Heat oil in a skillet over medium-high heat. Plop batter by heaping tablespoons into the skillet. Cook until browned, about 1 minute; flip and flatten pancake. Cook until other side is browned, about 1 minute more. Repeat with the remaining batter.
Nutrition Facts : Calories 120.1 calories, Carbohydrate 8.5 g, Cholesterol 73 mg, Fat 6.8 g, Fiber 0.2 g, Protein 6.6 g, SaturatedFat 2.6 g, Sodium 68.1 mg, Sugar 2.4 g
SIMPLE COTTAGE CHEESE PANCAKES
These are an old favorite of mine. I use small-curd, low-fat cottage cheese. They come out thin and delicate, somewhere between a classic pancake and a crepe. A nice addition to a reduced-carb diet.
Provided by Karyn Andrea
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 1h20m
Yield 3
Number Of Ingredients 7
Steps:
- Strain cottage cheese in a sieve fitted over a bowl, pressing down occasionally, until cottage cheese has dried out, about 1 hour.
- Beat eggs in a medium bowl; add cottage cheese, flour, melted butter, and salt. Mix until just blended.
- Heat butter in a frying pan over medium-high heat; drop large spoonfuls of batter into the melted butter. Sprinkle blueberries into batter. Cook until lightly browned, 2 to 3 minutes per side.
Nutrition Facts : Calories 273.4 calories, Carbohydrate 12.1 g, Cholesterol 221.2 mg, Fat 17.5 g, Fiber 0.6 g, Protein 16.9 g, SaturatedFat 9.4 g, Sodium 632 mg, Sugar 1.8 g
CHEESE LATKES (FOR PASSOVER)
Make and share this Cheese Latkes (For Passover) recipe from Food.com.
Provided by AniSarit
Categories Breakfast
Time 30m
Yield 18 latkes
Number Of Ingredients 9
Steps:
- Beat the eggs and sugar for a few minutes until pa;e and somewhat increased in volume.
- Beat in the farmer cheese.
- Add the butter, vanilla extract, and salt.
- Slowly stir in enough matzo meal to make a batter that holds together.
- In a skillet, heat oil, and drop the batter by tablespoonfuls into the hot oil.
- Flatten the pancakes slightly with the back of a spoon, and fry for 3-4minutes on each side.
- Don't crowd the pan. Add more oil if needed.
- Drain the latkes on paper towels and serve sprinkled with cinnamon.
- Sour cream and/or jam is a great accompaniment.
COTTAGE CHEESE PANCAKES
Drizzle these pancakes with maple syrup or your favorite fruit sauce. They can also be served with fresh fruit and a dusting of confectioners' sugar.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Time 25m
Number Of Ingredients 9
Steps:
- In a large bowl, stir together flour, sugar, baking powder, and baking soda. Stir in cottage cheese, milk, egg whites, and vanilla.
- In a large nonstick skillet, heat 2 teaspoons oil over medium. Working in batches, drop cottage cheese mixture by 1/4 cupfuls into pan (2 or 3 at a time).
- Cook until bottoms are set and tops have small bubbles, about 1 minute. Turn pancakes and cook until just firm in the center, 1 to 3 minutes more. Repeat, using remaining 3 teaspoons oil for the other batches.
Nutrition Facts : Calories 213 g, Fat 8 g, Protein 11 g
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