Cottage Cheese Pancakes

We’ve been having a lot (a lot) of breakfast for dinner over the last several months. This recipe is from Indra Brockman in the NZC, and it has become one of our favorites. I often make a half batch, but a full batch makes 8 pancakes, and the breakdown lately has been 2 1/2 each for the adults and 3 for Simon.


  • 4 eggs
  • 1 cup small-curd cottage cheese
  • 1/2 cup all-purpose flour
  • 6 tablespoons butter, melted (plus more for greasing skillet)


  1. Beat eggs in a medium bowl; stir in cottage cheese.
  2. Add flour and mix until just blended but still lumpy.
  3. Add melted butter and stir gently to combine.
  4. Melt a pat of butter in a large nonstick skillet or on a griddle over medium heat.
  5. Pour batter by 1/4 cupfuls onto the skillet, spacing the pancakes apart.
  6. Cook until edges are light golden brown and bubbles form on top.
  7. Turn pancakes over and cook until the bottoms are light golden brown. Pancakes should be crispy outside but creamy inside.

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