Cottage Cheese Pancakes Levivot Recipes

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COTTAGE CHEESE PANCAKES



Cottage Cheese Pancakes image

The name of the recipe may sound odd, but it is fantastic! My husband and I love to make this for breakfast on lazy weekends. Serve with syrup.

Provided by Jennifer

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 15m

Yield 4

Number Of Ingredients 5

1 cup cottage cheese
⅓ cup all-purpose flour
2 tablespoons vegetable oil
3 eggs, lightly beaten
cooking spray

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.

Nutrition Facts : Calories 209.7 calories, Carbohydrate 9.7 g, Cholesterol 147.9 mg, Fat 13.2 g, Fiber 0.3 g, Protein 12.8 g, SaturatedFat 3.8 g, Sodium 284.3 mg, Sugar 0.5 g

SIMPLE COTTAGE CHEESE PANCAKES



Simple Cottage Cheese Pancakes image

These are an old favorite of mine. I use small-curd, low-fat cottage cheese. They come out thin and delicate, somewhere between a classic pancake and a crepe. A nice addition to a reduced-carb diet.

Provided by Karyn Andrea

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 1h20m

Yield 3

Number Of Ingredients 7

1 cup cottage cheese
3 eggs
¼ cup all-purpose flour
2 tablespoons melted butter
¼ teaspoon salt
1 teaspoon butter, or as needed
¼ cup blueberries, or to taste

Steps:

  • Strain cottage cheese in a sieve fitted over a bowl, pressing down occasionally, until cottage cheese has dried out, about 1 hour.
  • Beat eggs in a medium bowl; add cottage cheese, flour, melted butter, and salt. Mix until just blended.
  • Heat butter in a frying pan over medium-high heat; drop large spoonfuls of batter into the melted butter. Sprinkle blueberries into batter. Cook until lightly browned, 2 to 3 minutes per side.

Nutrition Facts : Calories 273.4 calories, Carbohydrate 12.1 g, Cholesterol 221.2 mg, Fat 17.5 g, Fiber 0.6 g, Protein 16.9 g, SaturatedFat 9.4 g, Sodium 632 mg, Sugar 1.8 g

COTTAGE CHEESE PANCAKES



Cottage Cheese Pancakes image

Categories     Egg     Onion     Side     Sauté     Vegetarian     Quick & Easy     Cottage Cheese     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 20 (3-inch) pancakes

Number Of Ingredients 7

1/3 cup chopped onion
1/4 teaspoon salt
1/4 teaspoon black pepper
7 tablespoons unsalted butter, melted
1 1/2 cups whole-milk cottage cheese
3 large eggs
6 tablespoons all-purpose flour

Steps:

  • Preheat oven to 200°F.
  • Cook onion, 1/8 teaspoon salt, and 1/8 teaspoon pepper in 2 tablespoons butter in a small heavy skillet over moderately low heat, stirring occasionally, until golden brown, about 12 minutes. Transfer to a bowl, then add cottage cheese, eggs, flour, 1/4 cup butter, remaining 1/8 teaspoon salt, and remaining 1/8 teaspoon pepper and whisk until combined.
  • Brush a 12-inch nonstick skillet with some of remaining butter and heat over moderate heat until hot but not smoking. Working in batches of 5, scoop 1/8-cup measures of batter into skillet and cook until undersides are golden brown, 1 to 2 minutes. Flip and cook until undersides are golden brown and pancakes are cooked through, 1 to 2 minutes more. Transfer to a baking sheet and keep warm in oven. Brush skillet with butter between batches if necessary.

4-INGREDIENT COTTAGE CHEESE PANCAKES



4-Ingredient Cottage Cheese Pancakes image

This is Pamela Lanier's Bed and Breakfast recipe from the Inn at Round Barn Farm in Vermont. I love it since it is fail proof and delicious! I make this at least once a week and have also made extra to freeze for later.

Provided by Bay Laurel

Categories     Breakfast

Time 10m

Yield 16 pancakes, 4 serving(s)

Number Of Ingredients 4

1 cup cottage cheese (large curd)
4 eggs
1/2 cup flour
6 tablespoons butter, melted

Steps:

  • Whip cottage cheese in KitchenAid or similar mixer. Add the flour and eggs and start the mixer again. With mixer on, add melted butter. This should be a thick batter.
  • Test a small amount of batter on grill. Add a small amount of flour if it needs thickening.
  • Cook pancakes until golden, then flip and cook for an additional minute. Do not overcook. These pancakes are moist and should spring back to the touch.
  • Serve plain or with favorite topping.

Nutrition Facts : Calories 332.6, Fat 24.4, SaturatedFat 13.4, Cholesterol 240.7, Sodium 414.5, Carbohydrate 14.1, Fiber 0.4, Sugar 1.6, Protein 13.9

COTTAGE CHEESE PANCAKES (LEVIVOT)



Cottage Cheese Pancakes (Levivot) image

This delicious, traditional Jewish recipe is from Joan Nathan's wonderful cookbook, "The Foods of Israel Today". Use the cinnamon and sugar for a sweeter pancake. You can also add a little vanilla .

Provided by blucoat

Categories     Breakfast

Time 15m

Yield 20 pancakes

Number Of Ingredients 10

2 large eggs
2 cups cottage cheese
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon sugar (optional)
2 tablespoons sugar (optional)
2 tablespoons unsalted butter
2 tablespoons vegetable oil
1/2 teaspoon cinnamon (optional)

Steps:

  • Beat the eggs with a whisk until fluffy. Add the cheese, flour, baking powder and salt, and 1 teaspoon of the sugar, and mix well.
  • Heat a griddle or a nonstick skillet; add 1 tablespoon each of the butter and the vegetable oil, and heat until the butter is melted. Pour a heaping tablespoon of batter onto the skillet, flattening slightly with the back of the spoon. Cook in batches until golden brown, turn and brown on other side. Repeat with the remaining batter, using the rest of the butter and oil when needed. Drain the pancakes on paper towels.
  • Mix the remaining sugar and the cinnamon in a small bowl. Serve the pancakes sprinkled with the cinnamon and sugar.

COTTAGE CHEESE PANCAKES



Cottage Cheese Pancakes image

A breakfast of cottage cheese with ketchup and pepper might seem scandalous to some, but to President Nixon it was standard morning fare. The cottage cheese in these flapjacks adds nice texture and an old-fashioned flavor reminiscent of blintzes. If you want to top them with something red, I suggest strawberry syrup.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 8 pancakes.

Number Of Ingredients 4

4 large eggs, lightly beaten
1 cup 2% cottage cheese
6 tablespoons butter, melted
1/2 cup all-purpose flour

Steps:

  • In a small bowl, whisk eggs, cottage cheese and butter until blended. Add flour; stir just until moistened., Lightly grease a griddle; heat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bottoms are golden brown. Turn; cook until second side is golden brown.

Nutrition Facts : Calories 326 calories, Fat 23g fat (13g saturated fat), Cholesterol 234mg cholesterol, Sodium 378mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 0 fiber), Protein 13g protein.

EASY HEALTHY COTTAGE CHEESE PANCAKES



Easy Healthy Cottage Cheese Pancakes image

Savory pancake, great any time of the day. I adore Sharon123's cottage cheese pancakes (#348917), so I modified it to something I can feel good about eating almost every day. I love to sprinkle a little bit of sea salt on these after they're done, and eat them with additional fat-free cottage cheese. My husband likes them with sugar-free pancake syrup. Sometimes I use butter instead of the cooking spray, but obviously that changes the calories a bit. ;)

Provided by YoungEngineer

Categories     One Dish Meal

Time 12m

Yield 8 pancakes, 2-4 serving(s)

Number Of Ingredients 5

1 cup fat-free cottage cheese
3/4 cup Egg Beaters egg substitute or 4 whole eggs
1/2 cup ground oats or 1/2 cup whole wheat flour
1 tablespoon wheat germ (optional)
non-fat cooking spray

Steps:

  • Combine the first four ingredients, and spray griddle with cooking spray.
  • For each pancake, pour 1/4 cup of the mixture onto the hot griddle.
  • Flip when the first side is golden, then remove from heat when the other side is golden. Serve.

COTTAGE CHEESE PANCAKES



Cottage Cheese Pancakes image

Yield Serves 4

Number Of Ingredients 11

1 pound low-fat cottage cheese
2/3 cup whole wheat flour
1/3 cup multigrain oatmeal
2 egg yolks
3 tablespoons honey
2 tablespoons milk
1/2 teaspoon vanilla extract
1/4 teaspoon ground cardamom
6 egg whites
Vegetable oil
Accompaniment: Peach and Berry Salad

Steps:

  • Mix cottage cheese, flour, oatmeal, egg yolks, honey, milk, vanilla and cardamom in large bowl. Beat whites in another large bowl until stiff but not dry. Fold whites into cottage cheese mixture in 2 additions.
  • Preheat oven to 200°F. Heat large nonstick skillet over medium heat. Brush with oil. Spoon batter onto skillet by 1/3 cupfuls, forming 4-inch-diameter pancakes. Cook pancakes until bottoms are brown and bubbles form on top, about 3 minutes. Turn; cook until bottoms are brown and pancakes are cooked through, about 4 minutes.
  • Transfer to plate and place in oven to keep warm. Repeat with remaining batter. Serve immediately; pass Peach and Berry Salad to spoon over pancakes.

CINNAMON-PEACH COTTAGE CHEESE PANCAKES



Cinnamon-Peach Cottage Cheese Pancakes image

A cottage cheese-based pancake with fruit for extra flavor.

Provided by Birch cove kitchen

Categories     Breakfast and Brunch     Pancake Recipes

Time 40m

Yield 4

Number Of Ingredients 11

4 eggs
1 cup cottage cheese
½ cup milk
1 teaspoon vanilla extract
2 tablespoons butter, melted
1 peach, shredded
1 cup all-purpose flour
2 tablespoons white sugar
1 pinch salt
¾ teaspoon baking soda
1 teaspoon ground cinnamon

Steps:

  • Mix eggs, cottage cheese, milk, vanilla, butter, and peach in a large bowl. Combine flour, sugar, salt, baking soda, and cinnamon in a small bowl. Stir flour mixture into the cottage cheese mixture until just combined.
  • Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

Nutrition Facts : Calories 344.2 calories, Carbohydrate 35.5 g, Cholesterol 212.1 mg, Fat 14.2 g, Fiber 1.1 g, Protein 17.6 g, SaturatedFat 7.2 g, Sodium 588.9 mg, Sugar 9.9 g

SAVORY FILLED COTTAGE CHEESE PANCAKES



Savory Filled Cottage Cheese Pancakes image

Savory veggie-filled pancakes for breakfast or any meal. This is my go-to meal when I come home late and don't feel like cooking. Experiment with other veggie, meat, and cheese combinations.

Provided by Linda T

Categories     Breakfast and Brunch     Pancake Recipes     Whole Grain Pancake Recipes

Time 30m

Yield 1

Number Of Ingredients 13

½ cup instant oatmeal
¼ cup cottage cheese
½ cup egg whites
water, as needed
1 clove garlic, minced
½ teaspoon Italian seasoning
1 dash cayenne pepper
salt and pepper to taste
olive oil cooking spray
½ cup chopped mushrooms
1 cup chopped fresh spinach
2 slices Canadian bacon, diced
1 ounce crumbled feta cheese

Steps:

  • Blend the oatmeal, cottage cheese, and egg whites in a blender until smooth; add water as needed to keep the mixture moving. Add the garlic, Italian seasoning, cayenne pepper, salt, and black pepper; blend to combine.
  • Prepare a saucepan with cooking spray and place over medium heat; cook the mushrooms in the hot pan until tender, 5 to 7 minutes; set aside.
  • Prepare a large skillet with cooking spray and place over medium-high heat; cook the cottage cheese mixture in the hot skillet until bubbles begin to form on the top. Flip the pancake and cook until browned on the bottom; remove from heat. Spread the mushrooms over one half of the pancake; top the mushrooms with the spinach, Canadian bacon, and feta cheese. Fold the other half of the pancake over the fillings like you would an omelet.

Nutrition Facts : Calories 444.1 calories, Carbohydrate 35.7 g, Cholesterol 58.7 mg, Fat 15.1 g, Fiber 5.7 g, Protein 42 g, SaturatedFat 7.7 g, Sodium 1584.6 mg, Sugar 3.7 g

COTTAGE CHEESE PANCAKES



Cottage Cheese Pancakes image

Make and share this Cottage Cheese Pancakes recipe from Food.com.

Provided by Fauve

Categories     Breakfast

Time 14m

Yield 1 serving(s)

Number Of Ingredients 5

1/2 cup cottage cheese
2 eggs
2 tablespoons plain flour
1/8 teaspoon salt
1 dash cinnamon

Steps:

  • In medium bowl, mash cottage cheese till almost smooth.
  • Add eggs, beat lightly.
  • Add flour, salt and cinnamon; mix well.
  • Drop by scant 1/4 cup onto lightly greased hot griddle or skillet.
  • When bubbles appear on top, turn and brown lightly on other side.

Nutrition Facts : Calories 300.8, Fat 14.2, SaturatedFat 5, Cholesterol 389.9, Sodium 815.2, Carbohydrate 15.8, Fiber 0.5, Sugar 3.2, Protein 25.8

COTTAGE CHEESE PANCAKES



Cottage Cheese Pancakes image

Make and share this Cottage Cheese Pancakes recipe from Food.com.

Provided by Bergy

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

1 tablespoon butter, melted
4 eggs, separated
1 cup small curd cottage cheese
1/2 cup all-purpose flour
salt

Steps:

  • In your blender or food processor combine butter, egg yolks, cottage cheese, flour and salt.
  • Blend at low speed until the batter is smooth and no curds remain.
  • Beat egg whites stiff but not dry.
  • Fold into the cheese mixture.
  • Drop batter by the tablespoon onto a lightly greased hot griddle or skillet.
  • Shape the pancakes into circles with the back of a spoon.
  • Flip pancake when underside is lightly browned.
  • Serve with Fruit syrup or fruit preserve or fresh fruit.

Nutrition Facts : Calories 213.8, Fat 10.5, SaturatedFat 5, Cholesterol 227.6, Sodium 318.6, Carbohydrate 13.8, Fiber 0.4, Sugar 0.6, Protein 15

LATVIAN COTTAGE CHEESE PANCAKES (BIEZPIENA PLACENISI)



Latvian Cottage Cheese Pancakes (Biezpiena Placenisi) image

This is my adaptation of a common Latvian dish. It was a common breakfast or lunch dish in Latvia. It was topped with a little butter and honey. My kids like to put maple syrup on instead. I almost always double the recipe because it is easy to reheat for a quick snack.

Provided by Cyndi

Categories     Breakfast and Brunch     Pancake Recipes

Time 20m

Yield 4

Number Of Ingredients 9

1 cup cottage cheese
½ cup raisins
2 eggs
2 tablespoons white sugar
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon salt
2 tablespoons canola oil
1 ½ cups all-purpose flour

Steps:

  • Mix together cottage cheese, raisins, eggs, sugar, vanilla extract, cinnamon, and salt in a large bowl until well combined. Add flour slowly, mixing until incorporated and batter is very thick.
  • Heat oil in a large skillet over medium heat. Drop batter by tablespoonfuls onto the hot skillet and cook for 1 minute. Flip and flatten slightly with a spatula, cook until browned on the other side, about 2 minutes more. Flip back to the first side and cook until browned, about 1 more minute. Repeat with remaining batter.

Nutrition Facts : Calories 406.8 calories, Carbohydrate 58.4 g, Cholesterol 101.4 mg, Fat 12.6 g, Fiber 2.1 g, Protein 15.6 g, SaturatedFat 3 g, Sodium 411.2 mg, Sugar 17.5 g

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