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Cottage Cheese Pancakes

Cottage Cheese Pancakes offer a delightful twist on the classic pancake, featuring a fluffy texture and rich, creamy filling. Perfect for breakfast, brunch, or dessert.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Pancake Batter
  • 3 large large eggs
  • 1 teaspoon salt
  • 1.5 tablespoons sugar
  • 500 ml milk (2 cups milk)
  • 250 g flour (2 cups all-purpose flour)
  • 150 ml boiling water (2/3 cup boiling water)
  • 3 tablespoons vegetable oil
Filling
  • 400 g cottage cheese (14 oz cottage cheese)
  • 1 large egg
  • 90 g sugar (1/2 cup sugar)
  • 1 tablespoon cornstarch
  • 40 g butter (3 tablespoons butter)

Method
 

Preparation
  1. Mix the eggs with salt and sugar in a large mixing bowl and beat with a whisk until well combined.
  2. Pour the milk into the egg mixture, sift in the flour, and knead to form a smooth dough.
  3. Carefully pour the boiling water into the dough, mixing well. Add vegetable oil and continue to mix until smooth; let it rest for 15 minutes.
Cooking Pancakes
  1. Preheat your frying pan over medium heat. Fry thin pancakes in the pan until golden brown on both sides, then remove and set aside.
Preparing Filling and Assembly
  1. For the filling, combine cottage cheese, one egg, sugar, and cornstarch in a separate bowl.
  2. Melt the butter and fold it into the mixture until well combined.
  3. Take each pancake and spread a generous layer of the cottage cheese filling on one side.
  4. Roll the pancakes tightly, cut them in half, and place them in a greased baking dish with the filling side facing up.
  5. Brush the tops with melted butter, cover with foil, and bake in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for 30 minutes.

Notes

Cottage Cheese Pancakes can be served warm or at room temperature. For a delightful presentation, dust them with powdered sugar, drizzle with honey or maple syrup, or serve with fresh fruits. Store pancakes and filling separately in the refrigerator and assemble just before baking for the best texture. After cooking, cool completely, stack with parchment paper in between, and freeze for up to three months. You can substitute cottage cheese with ricotta or cream cheese, adjusting sugar to taste.