Personal Blog – Dushyant

Cottage Cheese Pancakes

by on Jan.25, 2011, under Recipes

EDIT: Found a much easier and better recipe at Epicurious:


  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 7 tablespoons unsalted butter, melted
  • 1 1/2 cups whole-milk cottage cheese
  • 3 large eggs
  • 6 tablespoons all-purpose flour


  1. Cook onion, 1/8 teaspoon salt, and 1/8 teaspoon pepper in 2 tablespoons butter in a small heavy skillet over moderately low heat, stirring occasionally, until golden brown, about 12 minutes. Transfer to a bowl, then add cottage cheese, eggs, flour, 1/4 cup butter, remaining 1/8 teaspoon salt, and remaining 1/8 teaspoon pepper and whisk until combined.
  2. Brush a 12-inch nonstick skillet with some of remaining butter and heat over moderate heat until hot but not smoking. Working in batches of 5, scoop 1/8-cup measures of batter into skillet and cook until undersides are golden brown, 1 to 2 minutes. Flip and cook until undersides are golden brown and pancakes are cooked through, 1 to 2 minutes more. Transfer to a baking sheet and keep warm in oven. Brush skillet with butter between batches if necessary.

Earlier Recipe:

Amazingly soft and delicious – don’t get worried by looking at the ingredients – they may seem odd – but the results are WOW!!


  • 1 cup cottage cheese
  • 1 cup sour cream or yogurt
  • 3 eggs, separated
  • 1/4 teaspoon baking soda
  • 1 cup all-purpose flour
  • Salt, to taste
  • 1 tablespoon sugar
  • Butter, as needed


  1. Heat a griddle or large skillet over medium-low heat while you make the batter.
  2. Beat together the cottage cheese, sour cream, and egg yolks.
  3. Combine the dry ingredients. Beat the egg whites until fairly stiff but not dry.
  4. Stir the flour mixture into the cottage cheese mix- ture, blending well but not beating.
  5. Gently fold in the beaten egg whites; they should remain somewhat distinct in the batter.
  6. Add about 1 teaspoon of butter or oil to the griddle or skillet and, when the butter melts or the oil is hot, add the batter by the heaping tablespoon, making sure to include some of the egg whites in each spoonful.
  7. Cook until lightly browned on the bottom, 3 to 5 minutes, then turn and cook until the second side is brown, a couple minutes more. Serve immediately; these will not hold.

Source: Mark Bittman


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