Passover Cottage Cheese Pancakes 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

COTTAGE CHEESE PANCAKES



Cottage Cheese Pancakes image

Drizzle these pancakes with maple syrup or your favorite fruit sauce. They can also be served with fresh fruit and a dusting of confectioners' sugar.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Time 25m

Number Of Ingredients 9

3/4 cup all-purpose flour (spooned and leveled)
1 tablespoon sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup low-fat (1 percent) cottage cheese
2/3 cup milk
2 large egg whites
1/2 teaspoon vanilla extract
5 teaspoons vegetable oil

Steps:

  • In a large bowl, stir together flour, sugar, baking powder, and baking soda. Stir in cottage cheese, milk, egg whites, and vanilla.
  • In a large nonstick skillet, heat 2 teaspoons oil over medium. Working in batches, drop cottage cheese mixture by 1/4 cupfuls into pan (2 or 3 at a time).
  • Cook until bottoms are set and tops have small bubbles, about 1 minute. Turn pancakes and cook until just firm in the center, 1 to 3 minutes more. Repeat, using remaining 3 teaspoons oil for the other batches.

Nutrition Facts : Calories 213 g, Fat 8 g, Protein 11 g

PASSOVER COTTAGE CHEESE PANCAKES



Passover Cottage Cheese Pancakes image

This is my mom's recipe for Passover pancakes. For non-Passover use, substitute regular flour for the matzo meal.

Provided by coconutty

Categories     Breakfast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

2 eggs, beaten
1 cup milk or 1 cup buttermilk
2/3 cup cottage cheese
1 cup matzo meal or 1 cup matzo cake meal
salt and pepper
oil, for griddle

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.

Nutrition Facts : Calories 219.2, Fat 6.6, SaturatedFat 2.9, Cholesterol 107.5, Sodium 197.4, Carbohydrate 27.5, Fiber 0.8, Sugar 1.1, Protein 11.7

PASSOVER COTTAGE CHEESE CAKE



Passover Cottage Cheese Cake image

In the early 1990's Gourmet Magazine did a series of Passover cakes which I now cannot find on epicurious.com. I had copied some of them and am posting them here. (Preparation and baking time shown does not include cooling and refrigeration time.)

Provided by coconutty

Categories     Dessert

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 13

1 1/2 cups butter, softened
1 1/4 cups matzo meal
2 tablespoons sugar
1/8 teaspoon cinnamon
2 tablespoons sweet red wine
1 cup cream-style cottage cheese, sieved
8 ounces cream cheese, softened
3 large eggs, separated, at room temperature
2/3 cup sugar
1 cup sour cream
1 tablespoon potato starch
1 tablespoon grated orange rind
1/4 teaspoon vanilla

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.

Nutrition Facts : Calories 674.6, Fat 53.8, SaturatedFat 33.2, Cholesterol 218.6, Sodium 482.8, Carbohydrate 38.6, Fiber 0.6, Sugar 20.3, Protein 10.8

PASSOVER PANCAKES



Passover Pancakes image

Light, fluffy, cheesy pancakes served with honey, jam, or fresh fruit make a delightful meal during Passover or any time! Grandma would make these for the kids when we were home for Passover. A family favorite. This year I added leftover charoset to the batter before cooking and it was delicious!

Provided by Beaner

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 7m

Yield 6

Number Of Ingredients 5

2 eggs
1 tablespoon white sugar
½ (15 ounce) container part-skim ricotta cheese
¼ cup matzo meal, or as needed
1 tablespoon oil, or as needed

Steps:

  • Whisk eggs in a bowl until light and fluffy. Add ricotta cheese; whisk until smooth. Mix in sugar and enough matzo meal to bind batter into a thick consistency.
  • Heat oil in a skillet over medium-high heat. Plop batter by heaping tablespoons into the skillet. Cook until browned, about 1 minute; flip and flatten pancake. Cook until other side is browned, about 1 minute more. Repeat with the remaining batter.

Nutrition Facts : Calories 120.1 calories, Carbohydrate 8.5 g, Cholesterol 73 mg, Fat 6.8 g, Fiber 0.2 g, Protein 6.6 g, SaturatedFat 2.6 g, Sodium 68.1 mg, Sugar 2.4 g

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.

COTTAGE CHEESE PANCAKES RECIPE BY TASTY



Cottage Cheese Pancakes Recipe by Tasty image

Here's what you need: cottage cheese, egg, vanilla extract, oats, cinnamon, nutmeg, baking powder, salt, cocoa powder, butter, butter, nut, maple syrup

Provided by Agnes Boateng

Categories     Breakfast

Time 30m

Yield 2 servings

Number Of Ingredients 13

1 cup cottage cheese
1 egg
1 teaspoon vanilla extract
1 cup oats
½ teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon baking powder
1 pinch salt
1 tablespoon cocoa powder, optional
1 teaspoon butter, or 1 teaspoon of coconut oil
1 teaspoon butter
1 handful nut
½ cup maple syrup

Steps:

  • Put all of the pancake ingredients in a blender and blend until smooth.
  • Place the frying pan over medium-high heat and add 1 tsp of coconut oil or butter. Then, pour the desired amount of pancake batter on the frying pan.
  • Let pancakes cook thoroughly before flipping; (pancakes should brown on both sides).
  • For the syrup:
  • Melt butter
  • Add nuts of choice (pecans, walnuts, cashews, sliced almonds) to a skillet with 1 tsp of butter and toast for 2 minutes, caramelizing nuts. Add syrup and simmer until cohesive.
  • Serve on top of pancakes.

Nutrition Facts : Calories 840 calories, Carbohydrate 103 grams, Fat 34 grams, Fiber 11 grams, Protein 32 grams, Sugar 41 grams

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