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Cottage Cheese Pancakes Brittany

Yields1 Serving

adapted from The Gourmet Cookbook by Judith Price, 1956 edition (eighth printing)

 1 cup cottage cheese
 3 large eggs
 1/4 cup sugar
 pinch salt
 1/4 cup milk
 1 cup all-purpose flour
 1 tsp. baking powder
 2 Tbsp. canola oil or melted butter

In a large bowl, beat together the cottage cheese, eggs, sugar and salt; mix until smooth, then add the milk and stir until creamy. Add the flour and baking powder and stir just until blended; stir in the oil or melted butter.


Preheat a griddle or skillet over medium heat and brush with butter or oil or spray with nonstick spray. Drop batter (I used a small ladle) onto the pan and cook until bubbles begin to break the surface and the edges no longer appear wet - flip using a thin spatula and cook until golden on the other side as well. Serve immediately or keep warm in a 250F oven until they are all cooked.

Nutrition Facts

Serving Size Makes 6 good-sized pancakes, or twice as many dollar pancakes.