Passover Cottage Cheese Pancakes Recipes

Steps:

• Combine cottage cheese, flour, oil, and eggs in a large bowl.
• Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/3 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Steps:

• Lightly oil griddle or frying pan and heat the pan.
• Mix all ingredients together in a bowl.
• Adjust thickness of batter by adding liquid (or matzo meal).
• Pour batter into hot pan and cook the pancakes on each side.
• These are great with strawberries and yogurt.
• For non-Passover use, you can substitute regular flour for the matzo meal.

Steps:

• Whisk orange juice and egg yolks together in a large jug.
• Combine matzo meal, sugar, currents and cinnamon in a large bowl.
• Make well in centre and add orange juice mixture using wooden spoon.
• Mix well.
• Using electric beater beat egg whites until soft peaks form.
• Add a spoonful egg whites to mixture mix inches.
• Add remaining egg whites using a large metal spoon to combine by folding.
• Brush on-stick pan with a little oil. Heat and cook pancakes as desired.
• Dust with icing sugar to serve.

Steps:

• Set oven rack at middle of oven; preheat oven to 325 degrees F.
• Prepare the crust:.
• In a small bowl with an electric mixer, beat the butter until smooth. Add matzo meal, sugar and cinnamon; beat until it resembles coarse meal. Add wine, blend just until it holds together.
• Press onto bottom (and partly up the sides) of an ungreased 8 inch springform pan.
• Prepare the filling:.
• In a large bowl with an electric mixer, beat the cottage cheese and cream cheese until smooth.
• Add the egg yolks one at a time, beating well after each addition.
• Beat in sugar. Add sour cream, potato starch, rind and vanilla; beat until combined well.
• In a separate bowl with clean beaters, beat egg whites until they just hold stiff peaks.
• Stir ½ cup of the beaten egg whites into the cheese mixture. Fold in remaining egg whites gently but thoroughly.
• Pour on top of prepared crust.
• Bake for 1 hour. Turn off oven; let cake cool in oven with door slightly open.
• Chill in the pan at least 4 hours or overnight.
• Run a thin knife around edge of pan; remove side of pan.

Steps:

• Pour milk or juice over matzo meal.
• Add salt to egg yolks and beat until very light.
• Add to meal mixture, let stand 5 minutes.
• Beat egg whites until very stiff. Fold lightly into yolk mixture.
• Drop by spoonfuls onto hot greased skillet, brown on both sides.