Cottage Cheese

Cottage Cheese Pancakes with Crème Fraîche and Seasonal Fruit

October 18, 2013
Photo by Christopher Hirsheimer and Melissa Hamilton
Author Notes

I tossed many a pancake during my eleven happy years as a breakfast cook at Bette’s Oceanview Diner in Berkeley, CA. This is one of my favorite pancake recipes. You’d expect the cheese to make the pancakes heavy, but the opposite is true. During cooking, the cheese and egg whites work together to make these light. You can use cottage cheese or ricotta. Top them with seasonal fruit and these morning delights are a perfect wake-me-up for any season. —Sue Conley & Peggy Smith

  • Serves 4; makes 16-20 (3-in/7.5-cm) pancakes
  • 1 pint Fruit
  • 1/2 cup Sugar
  • 6 Eggs, separated
  • 1/2 cup Whole milk
  • 1 1/2 cups Cottage cheese or ricotta cheese
  • 1/2 cup All-purpose flour
  • 1/2 teaspoon Kosher salt
  • 1 tablespoon Sugar
  • Vegetable oil for the griddle
  • Crème Fraîche for accompaniment
In This Recipe
  1. In a medium pan, toss the berries and sugar over medium heat until the sugar dissolves. Set aside.
  2. In a large bowl, beat the egg yolks until thick. Add the milk and beat for another 30 seconds. Gently fold in the cottage cheese.
  3. In a separate bowl, sift together the flour, salt, and sugar and pour into the cheese mixture, stirring lightly.
  4. With an electric mixer or whisk, beat the egg whites on medium-high speed until they are stiff but not dry. Gently fold the whites into the batter, just until combined.
  5. Heat a lightly oiled griddle or skillet over medium-high heat. Ladle 1/4 cup/60 ml of the batter onto the hot griddle for each pancake, leaving space between pancakes. Cook until bubbles appear on the surface of the pancakes, then flip.
  6. When done, spoon on berries and crème fraîche and serve.

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Cowgirl Creamery launched in 1997, but our story began well before then. We met freshman year at the University of Tennessee where, little did we know, a lifelong friendship and infatuation with food would ensue. In 1976 our journey westward began. Once arriving in the Bay Area, we became involved in the burgeoning food movement at Chez Panisse and Bette's Oceanview Diner, both in Berkeley, CA. By the early 1990s, we were ready for a new challenge when we decided to launch Tomales Bay Foods, a marketing vehicle to help West Marin's farms and dairies get their delicious products into the hands of the Bay Area's finest chefs. From there, we decided to make our own cheese using the milk from neighboring Straus Family Creamery. Two decades, two creameries, four retail stores, and two thousand tons of cheese later, we still love what we do and have decided to bring our stories and recipes (dishes that use cheese not how to make cheese) to you in our first cookbook, Cowgirl Creamery Cooks.