A simple brunch dish, savory side, or main dish that can be varied to taste. I enjoy eating cottage cheese pancakes with Indian-inspired toppings, sometimes spiced with curry or ginger, and with chutney and a sour pickle on the side. Add fry bread and a bean salad for a full meal. Feel free to add any spice, fruit puree, seeds, dried fruit, bits of meat or cheese, beans, or condiments to the batter, between 1 tablespoon and 1/2 cup.

Gallery

Recipe Summary

prep:
5 mins
cook:
30 mins
total:
35 mins
Servings:
32
Yield:
32 pancakes
Advertisement

Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine cottage cheese, flour, milk, and eggs in a bowl; mix into a soft batter that is easy to ladle with a large spoon.

    Advertisement
  • Add enough oil to cover the bottom of a large skillet and heat over medium heat. Working in batches, drop large spoonfuls of batter into the skillet and cook until browned, 3 to 5 minutes per side. Repeat with remaining batter.

Nutrition Facts

53 calories; protein 3.2g; carbohydrates 6.7g; fat 1.3g; cholesterol 14.5mg; sodium 64.5mg. Full Nutrition
Advertisement
Advertisement