Cottage Cheese Pancakes

Cottage Cheese Pancakes

Every little town in America has one, a short-order café where locals, truckers and the occasional in-the-know traveler converge for breakfast at 6 a.m., coffee mid-morning with a cookie, a fast lunch at noon, afternoon coffee with a piece-a-pie.

Three bucks will cover breakfast, not just coffee for heaven’s sake, and five will get you lunch. The plain-fare food is usually decent and more often quite good.

Growing up, the local standby was Rausch’s, a few-stool, few-table place on the main road through town. Next door, attached actually, was a truck stop, gas station and auto repair place. Back then, the Missus ran the café, the Mister the station.

Every morning, my Dad, the Catholic priest, the Methodist minister and the just-retired newspaper publisher convened for coffee and conversation of the what’s-our-world-coming-to variety, then flipped a coin to decide who was buying.

My Mom was less regular but loved the plate-sized pancakes fresh off the griddle. One day, she asked about the recipe. Mrs. Rausch puzzled a moment, then grinned. “Hungry Jack.”

Mom never again mixed pancake batter unless it came from a box. These light, moist, almost crepe-like pancakes might have changed her mind, however.

ALANNA's TIPS If you add the batter before the pan’s hot enough, the first pancakes will disappoint. So flick drops of water over the warming skillet until it sizzles as the water hits the pan. Call it irony, but My Mom's Pancake Recipe is one of Kitchen Parade's most popular recipes!
Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Send a favorite recipe via e-mail.


Hands-on time: 10 minutes to mix
Time to table: 15 minutes for first pancakes, after that depends on size of the skillet
Makes 10 medium pancakes
  • 4 eggs
  • 1/3 cup skim milk
  • 16 ounces cottage cheese (non-fat or low-fat work great)
  • 1 cup flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon, nutmeg, cardamom or other spice (optional but delicious)
  • 1 teaspoon (or more) butter or bacon grease

Place eggs, milk and cottage cheese in a blender and whir until frothy. Add the remaining ingredients and whir again until just mixed. (The batter can be made ahead to this point. Leave it at room temperature for up to a couple of hours, otherwise refrigerate, including overnight.)

Heat a large skillet on medium, add fat and let heat. (See ALANNA’s TIPS.) Fill a 1/3 cup measure with batter, pour into skillet. Let pancake cook, untouched, until small bubbles form in middle about 2 minutes. With a flat spatula, turn the pancake over and brown lightly, about 1 minute. Serve immediately with butter and syrup or fresh fruit, applesauce, sour cream or even deliciously plain.

NUTRITION ESTIMATE Per pancake 119 Calories; 3g Tot Fat; 1g Sat Fat; 12g Carb; 0g Fiber; 484mg Sodium; 103mg Cholesterol; Weight Watchers 3 points This recipe has been ‘Alanna-sized’ with reductions in fat and portion size and increases in no-calorie flavorings.

More Recipes for Weekend Breakfasts

(click a photo for a recipe)
Alex's French Eggs Dutch Apple Puff Ratatouille Omelettes
What's not to love about a leisurely breakfast? Explore all the recipes for breakfast and brunch.

Never miss a Kitchen Parade recipe: Sign up for an e-mail subscription.

I just made these and they were fabulous- thanks for sharing the recipe!

This looks great. I am having a brunch on Friday for the girls and I think these pancakes would be the perfect thing to serve. You are my brunch saver!


Post a Comment

Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna