The Secret to the Lightest Pancakes I’ve Ever Tasted
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mary B. March 22, 2020
No sugar needed to draw out juice in your berries. Their loaded with sugar and moisture and if you heat them up and wait a bit they will be sauce before long.
Lisa September 27, 2019
Could I sub full fat for low-fat or nonfat cottage cheese?
Kristen M. October 1, 2019
Yes! Or ricotta. It will just be less creamy. Let us know what you think.
Ruth September 19, 2019
Would love to serve these during the holidays w/family, but it’s such a busy time, not sure if I can accomplish all steps and clean up, so I’m wondering if you can freeze these fluffy gems? Thank you!
I haven't tried it but it might work! Once they've cooled and deflated a bit out of the pan, they're pretty resilient. I'd give it a test run before the holidays though, to feel really confident.
witloof September 19, 2019
I've been making cottage cheese pancakes ever since I was a little girl. Mix two eggs with enough matzo meal to make thick batter, and then add about a quarter of a cup of cottage cheese, and a little vanilla and sugar if you like. Drop by rounded tablespoons into the pan. I have never bothered with conventional pancakes because these are so easy and delicious.
Love these instructions, witloof—definitely trying the next time I have extra matzo meal.
Liz September 18, 2019
I wonder what would happen if you cross this recipe with the mochi pancake recipe...
Very intriguing—it would be fun to try these with some rice flour swapped in...
susan H. September 18, 2019
My mom made these when I was a kiddo and her mother made them before her, and I still make them. The only thing that my mom (and I do too) does differently is that we put the cottage cheese through a sieve to make it smooth.
Great tip for those who aren't into the mini pockets of cheese—thanks!
jpriddy September 18, 2019
I made cottage cheese pancakes when I was in high school, and that was in the 60s. Delicious!
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