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Recipe: Cottage Cheese Pancakes

February 10, 2011 Nealey Dozier Thompson
Cottage Cheese Pancakes-1

I've made a lot of pancakes in my day. Mainly because Walt loves pancakes and I love Walt. Which means I'm always trying to find the perfect recipe to please him. Over the years I've attempted blueberry and buttermilk, and I even convinced him to like oatmeal when I made these. And you know what? They were all good. But (and there's always a but). They weren't great.

Little did I know that the cottage cheese pancakes I'd been enjoying every Christmas morning since I was a little girl would end the search. (Talk about right under my nose!) This recipe comes from my Grandmother Hagler and was included in a family cookbook compiled by my Aunt many years back. It's been a Dozier family tradition ever since. And when Walt tasted his first bite, it became a Thompson tradition, too!

I do go back to the others on occasion, because this girl needs a little excitement in in her life, but these will always be the perfect pancake. In Walt's humble opinion, at least.

COTTAGE CHEESE PANCAKES
Source: Grandmother Hagler
Yields: 6 - 8 pancakes (feeds 2)

This recipe easily doubles to feed a crowd. I use light sour cream and low-fat cottage cheese to delicious results, but I'm sure full-fat would work just fine.

2 eggs
3/4 cup sour cream
1/3 cup cottage cheese
1/2 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt

Preheat griddle to 325 degrees and lightly grease with cooking spray or butter.

Combine all of the ingredients in a blender and mix until smooth. Let stand for approximately 10 minutes. Pour batter in 1/4 cup portions onto the hot griddle. Cook until pancakes are covered with bubbles. Flip and continue to cook until the other side is golden brown (only turn pancakes once).


In Recipe Tags Breakfast, cottage cheese, pancakes, Recipe, sour cream, Southern
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