Cottage Cheesesour Cream Pancakes Recipes

BLINTZ PANCAKES

Blending sour cream and cottage cheese, ingredients traditionally associated with blintzes, into the batter of these pancakes gives them old-fashioned flavor. Top these family favorites with berry syrup to turn an ordinary morning into an extraordinary day.-Dianna Digoy, San Diego, California

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 6 servings.

Number Of Ingredients 8

Blintz Pancakes image

Steps:

In a large bowl, combine the flour, sugar and salt. Stir in the sour cream, cottage cheese and eggs until blended. , Pour batter by 1/4 cupfuls onto a greased hot griddle in batches; turn when bubbles form on top. Cook until the second side is golden brown. Serve with syrup and, if desired, strawberries.

Nutrition Facts : Calories 248 calories, Fat 13g fat (7g saturated fat), Cholesterol 136mg cholesterol, Sodium 371mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 1g fiber), Protein 11g protein.

Ingredients

1 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1 cup sour cream
1 cup 4% cottage cheese
4 large eggs, room temperature, lightly beaten
Strawberry or blueberry syrup
Sliced fresh strawberries, optional

LIGHT, FLUFFY AND RICH PANCAKES

Basic pancakes are simple to throw together and are guaranteed to delight a crowd. But go one step further, separating the eggs and beating the whites, and you turn the ordinary pancake into something almost soufflé-like. These also contain ricotta, for extra richness that doesn't weigh the pancakes down.

Provided by Mark Bittman

Categories breakfast, weekday, main course

Time 20m

Yield 4 servings

Number Of Ingredients 10

Light, Fluffy and Rich Pancakes image

Steps:

Beat together the ricotta or cottage cheese, sour cream or yogurt and egg yolks. Combine baking soda, flour, salt and sugar. Beat egg whites until fairly stiff but not dry.
Heat a griddle or large skillet over medium-low heat while you finish batter. Stir flour mixture into cheese mixture, blending well but not beating. Stir in lemon juice and zest, then gently fold in beaten egg whites; they should remain somewhat distinct in batter.
Add about 1 tablespoon butter or oil to griddle or skillet and coat surface. When it is hot, add batter by the heaping tablespoon, making sure to include some egg white in each spoonful. Cook until lightly browned on bottom, 3 to 5 minutes, then turn and cook second side. Serve immediately.

Nutrition Facts : @context http, Calories 359, UnsaturatedFat 6 grams, Carbohydrate 31 grams, Fat 19 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 10 grams, Sodium 445 milligrams, Sugar 7 grams, TransFat 0 grams

Ingredients

1 cup ricotta or cottage cheese
1 cup sour cream or plain yogurt
3 eggs, separated
1/2 teaspoon baking soda
1 cup all-purpose flour
Dash salt
1 tablespoon sugar
2 tablespoons lemon juice
2 teaspoons grated lemon zest
Butter or grapeseed or other neutral oil as needed

COTTAGE CHEESE/SOUR CREAM PANCAKES

Incredibly tasty breakfast! Doesn't require any syrup, but I like to add a dab of it for some sweetness, but it really doesn't need it since it is so flavorful.

Provided by Southern Jew

Categories Breakfast

Time 25m

Yield 8 serving(s)

Number Of Ingredients 7

Cottage Cheese/Sour Cream Pancakes image

Steps:

Combine all ingredients.
Let the batter stand undisturbed for 10 minutes.
Fry in a large pan, in melted butter on a moderately hot griddle. Serve hot.

Nutrition Facts : Calories 111.3, Fat 6.6, SaturatedFat 3.7, Cholesterol 65, Sodium 396.7, Carbohydrate 7.6, Fiber 0.2, Sugar 0.2, Protein 5.2

Ingredients

2 eggs, beaten
2/3 cup cottage cheese
3/4 cup sour cream
2 teaspoons lemon juice
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup flour

LEMON, RICOTTA AND SOUR CREAM PANCAKES

These are available for breakfast at the Nutmeg Inn, Wilmington, Vermont - or even at your very own kitchen breakfast table! Top them with real Vermont maple syrup for a truly amazing breakfast treat.

Provided by Millereg

Categories Breakfast

Time 29m

Yield 10-12 pancakes, 3-4 serving(s)

Number Of Ingredients 12

Lemon, Ricotta and Sour Cream Pancakes image

Steps:

In a large bowl, whisk together ricotta, sour cream, butter, vanilla, milk, egg yolks, sugar, cinnamon, salt, and lemon zest until completely homogenized.
Sift flour and baking powder on top and blend completely.
In a separate bowl, beat the egg whites to stiff peaks and gently fold into batter – the batter should be just thin enough to pour- if too thick, add more milk.
Pour by ¼ cups onto prepared 375 degree griddle and cook 2-3 minutes on first side, then flip and cook 1-2 minutes more, or to your liking.

Nutrition Facts : Calories 499.8, Fat 27.3, SaturatedFat 15, Cholesterol 347.7, Sodium 501.4, Carbohydrate 38.9, Fiber 0.7, Sugar 8.2, Protein 23.3

Ingredients

1 cup whole milk ricotta cheese
1/3 cup sour cream
3/4 cup cake flour
3/4 cup buttermilk or 3/4 cup milk
4 large eggs, separated
1 tablespoon sugar
1 tablespoon melted butter
1 teaspoon pure vanilla extract
1 1/2 teaspoons lemons, zest of
1 1/2 teaspoons baking powder
1 pinch cinnamon
1 pinch salt

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Cottage Cheesesour Cream Pancakes Recipes

BLINTZ PANCAKES

Blending sour cream and cottage cheese, ingredients traditionally associated with blintzes, into the batter of these pancakes gives them old-fashioned flavor. Top these family favorites with berry syrup to turn an ordinary morning into an extraordinary day.-Dianna Digoy, San Diego, California

LIGHT, FLUFFY AND RICH PANCAKES

COTTAGE CHEESE/SOUR CREAM PANCAKES

Incredibly tasty breakfast! Doesn't require any syrup, but I like to add a dab of it for some sweetness, but it really doesn't need it since it is so flavorful.

LEMON, RICOTTA AND SOUR CREAM PANCAKES

These are available for breakfast at the Nutmeg Inn, Wilmington, Vermont - or even at your very own kitchen breakfast table! Top them with real Vermont maple syrup for a truly amazing breakfast treat.

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