Prep 15 mins
Cook 0 mins
This delicious, traditional Jewish recipe is from Joan Nathan’s wonderful cookbook, “The Foods of Israel Today”. Use the cinnamon and sugar for a sweeter pancake. You can also add a little vanilla .
- 2 large eggs
- 2 cups cottage cheese
- 1⁄2 cup all-purpose flour
- 1⁄2 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon sugar (optional)
- 2 tablespoons sugar (optional)
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 1⁄2 teaspoon cinnamon (optional)
- Beat the eggs with a whisk until fluffy. Add the cheese, flour, baking powder and salt, and 1 teaspoon of the sugar, and mix well.
- Heat a griddle or a nonstick skillet; add 1 tablespoon each of the butter and the vegetable oil, and heat until the butter is melted. Pour a heaping tablespoon of batter onto the skillet, flattening slightly with the back of the spoon. Cook in batches until golden brown, turn and brown on other side. Repeat with the remaining batter, using the rest of the butter and oil when needed. Drain the pancakes on paper towels.
- Mix the remaining sugar and the cinnamon in a small bowl. Serve the pancakes sprinkled with the cinnamon and sugar.
OK...I love cottage cheese pancakes but these were somewhat on the salty side. I think the salt should be only 1/2 teaspoon. Also, the batter of these the pancakes didnt hold it shapes. :( They all came out mushy.