These cottage cheese pancakes can be made in advance and frozen for a rainy day. I served ours with jam, like I would do with crumpets. They can however be enjoyed as is, or with a light dusting of icing sugar. And for a savoury treat, topped with a dollop of sour cream.
Head straight on to the Recipe For ♥ Cottage Cheese Pancakes ♥
What I love about cottage cheese
I am one of those people that can eat an entire tub of cottage cheese as is. It has to be chunky if I eat it plain. Or smooth if I want it on bread, with a hint of ghee underneath. Cottage cheese is made using skimmed milk, which is then curdled. The curds are then dressed with cream, which is what makes it taste so good. I like to use this fresh cheese as a dip for cucumbers. And when I do so, it reminds me of my time in Israel. Not only is this a great snack for people dieting, it is also a good choice for athletes. Cottage cheese has a high casein protein content, and is low in fat. The slightly sour taste is due to the lactic acid in the cottage cheese.
Using cottage cheese in your kitchen
I am sure you can think of many savoury ways to enjoy cottage cheese. Like I mentioned above, it is great as a dip, or spread on toast. You can add some to salads, especially when avocado is also an ingredient. Or make a simple side dish of cherry tomatoes and cottage cheese, seasoned with salt and pepper. But what about sweet applications. Have you thought of add this to fresh fruit with a sprinkling of sugar? Or as a topping for your granola, with some ground cinnamon? I really had not thought about using cottage cheese for desserts until I saw this recipe for syrniki on Ben’s blog. These are Russian cottage cheese pancakes and something I encourage you to try.
Take a look at this inspiring recipe for ♥ Cottage Cheese Pancakes ♥ from Lavender and Lime #LavenderAndLime Share on X
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Cottage Cheese Pancakes
Ingredients
- 450 g cottage cheese
- 45 g semolina
- 25 g sour cream
- 15 mls vanilla sugar
- 1 egg
- 1 lemon, zest only
- 45 g flour, for dredging
- 45 mls canola oil, for frying
Method
- Place the cottage cheese, semolina, sour cream, vanilla sugar, egg and zest into a mixing bowl
- Use a wooden spoon to mix the ingredients together until well combined
- Place the bowl into the fridge for 30 minutes for the batter to firm up
- Place the flour into a large bowl and use an ice cream scoop to scoop up the batter
- Place a scoop of the batter into the flour, top the batter with flour, then shape into a disc
- Shake the excess flour off the pancake then place the pancake onto a chopping board
- Repeat until all the pancakes have been formed
- Place the board into the freezer for 15 minutes
- Place the oil into a large non stick frying pan over a medium temperature
- Remove 4 of the pancakes from the freezer and place into the oil and cook for 5 minutes
- Gently turn and cook for another 4 minutes then remove from the oil and set aside on paper towel to drain
- Repeat until all the pancakes are cooked
- Serve straight away with the topping of your choice
See the links below for blog posts I published on July 18:
- 2023: Laotian Pork Curry
- 2022: Mocha Cookies
- 2021: Fast Ice
- 2018: De Grendel Restaurant
- 2016: Caesar Salad
- 2013: Avocado Cheese Cake
- 2012: Expressions Of Robertson And Tulbagh
- 2011: Pan Fried Fennel
A great recipe, Tandy. I also like cottage cheese. I use smooth for cooking purposes.
It is so versatile 🙂
These look so good! It seems like here at least, cottage cheese is having a revival. I use it very often like ricotta. It’s a great ingredient!
And I am sure cheaper than ricotta!
I used to eat a lot of cottage cheese in my vegetarian days but i haven’t for ages. I like the sound of this dish, Tandy.
Hope you try it!
This sounds good Tandy. Cottage cheese was always a standby in my younger days.
I can still eat a tub at a time, and often do 🙂
I’m with you when it comes to cottage cheese and tomatoes and cottage cheese with salt and pepper is my personal favorite. Using it for these pancakes sounds interesting.
I am actually craving a simple salad right now 🙂
These cottage cheese pancakes look delicious! I love the idea of serving them with jam or sour cream. Perfect for breakfast or a snack. Can’t wait to try them!
Let me know what you think when you do 🙂
Thank you for trying another recipe – I’m glad you liked it. Syrniki in fact may be a tad trickier to make (i.e., some failures are possible before you can find the best ratio of the ingredients), but yours look fantastic! Lately, I’ve been making the similar dish – just in shape of a casserole; should take some photos and share the recipe 🙂 And I’m a huge fan of cottage cheese – lately I’ve been enjoying it almost every morning for breakfast and occasionally as a healthy snack, with a mashed banana or jam 🙂
Thank you so much for the compliment! That really means a lot 🙂