These mini cottage cheese pancakes have been a family favorite for more years than I’ve been around. They have a soft and puffy texture with little hints of cottage cheese throughout. They’re not too sweet so you can top them with your favorite syrups. Typically pancakes are eaten in the morning but we like to enjoy them after dinner with a cup of tea or coffee. My favorite way to enjoy these mini pancakes or as my kids would call them “blinchiki” in Russian is with sour cream and fresh raspberry sauce. I grew up on these “blinchiki” so every time I make them it takes me back to my childhood. When raspberry season came around, my family would make a ton of fresh raspberry sauce, so these mini pancakes were on repeat in the summer.
Ingredients:
3 eggs
3/4 cup sugar
1 1/2 cup buttermilk
1 lb cottage cheese
1 tsp baking soda
1 tbsp lemon juice
3 cups flour
High heat oil for frying (corn, vegetable, or canola oil will work)
Instructions:
1 . Using an electric mixer, beat the eggs and sugar in a large bowl until well combined and frothy.
2 . Add the buttermilk and cottage cheese to the eggs, then blend again using the electric mixer.
3 . In a separate small prep bowl, mix the baking soda and lemon juice so it becomes foamy. Then add the baking soda and lemon mixture to the egg mixture.
4 . Lastly, add in the flour and blend one last time to incorporate all the ingredients.
5 . Pour the oil into a large skillet (enough to cover about 1/2 inch up the sides of the pan). Heat the oil on medium heat. Using a cookie scoop scrape out mounds of the pancake batter into the hot oil. Turn each pancake after each side becomes golden brown in color.
Notes: These are best served warm with maple syrup, or sour cream and fresh raspberry sauce.
- 3 eggs
- 3/4 cup sugar
- 1 1/2 cup buttermilk
- 1 lb cottage cheese
- 1 tsp baking soda
- 1 tbsp lemon juice
- 3 cups flour
- High heat oil for frying corn, vegetable, or canola oil will work
- Using an electric mixer, beat the eggs and sugar in a large bowl until well combined and frothy.
- Add the buttermilk and cottage cheese to the eggs, then blend again using the electric mixer.
- In a separate small prep bowl, mix the baking soda and lemon juice so it becomes foamy. Then add the baking soda and lemon mixture to the egg mixture.
- Lastly, add in the flour and blend one last time to incorporate all the ingredients.
- Pour the oil into a large skillet (enough to cover about 1/2 inch up the sides of the pan). Heat the oil on medium heat. Using a cookie scoop scrape out mounds of the pancake batter into the hot oil. Turn each pancake after each side becomes golden brown in color.
These are best served warm with maple syrup, or sour cream and fresh raspberry sauce.
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