Cottage Cheese Pancakes

Whether for a fun breakfast or delicious dessert, your family will love these Cottage Cheese Pancakes—a tasty combination of fluffy pancake, tangy cottage cheese, and sweet fruity syrup.

Course Breakfast, Dessert

Cuisine European, Russian, Ukrainian

Prep Time 10

Cook Time 30

Total Time 40

Servings pancakes

Calories 112kcal

Author Dina

Ingredients

3 eggs
3/4 cup granulated sugar
1 1/2 cup buttermilk
1 lb cottage cheese
1 tsp baking soda
1 tbsp lemon juice
3 cups all-purpose flour
High heat oil for frying corn, vegetable, or canola oil will work

US Customary - Metric

Instructions

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 activates and 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.

Notes

Use small curd cottage cheese- This gives the pancakes a smoother consistency than large curd cottage cheese.
Keep the oil temperature consistent- As the oil heats, it can drop in temperature when you add the batter. Try to keep it at about the same temp for even cooking.
Make your pancakes the same size- To avoid burning some and undercooking others, make your scoops of batter the same size so they fry at the same speed.
Blend for a smooth batter- If you prefer the taste of these pancakes without any curds, you can use a stick blender or food processor to break them up for smooth batter and pancakes.

Nutrition