Cottage cheese pancakes are one of my favorite breakfast meals to cook for my family. They are super simple to make and don’t require that much effort.

The only downside to these is that they need a little rest before you cook them for the best result. But in the end, you get an easy dish that’s going to be eliminated in seconds! 😆

My family likes to eat a lot of these at a time. I would say that 4 pieces are perfect for a single person. So if you follow this recipe you’ll have roughly 2 servings that will fill you up and prepare you for the day!

If you don’t make it dry then the pancakes will fall apart on the skillet. You want to have them nice and tight when serving in the end.

Detailed Instructions For Cottage Cheese Pancakes

I encourage you to read through the instructions to ensure you end up with the best looking and tasting cottage cheese pancakes.

Step 1

From the picture above you can tell that the recipe is pretty simple. It literally requires few ingredients. The other two are oil and flower.

Step 2

I strongly recommend straining your cottage cheese. This will make the turds dry and allow your pancakes to be more solid rather than gooey and liquid.

Step 3

Place your dry cottage cheese turds into an empty bowl and prepare the remaining ingredients to be mixed in.

Step 4

Add the ingredients into the bowl and mix them thoroughly! Leave the dough to rest for 20 minutes.

Mix in vanilla extract, semolina, sugar, and eggs.

Step 5

For the optimal size, I spread the dough into 8 evenish balls and then form hamburger shapes out of them.

Step 6

Add vegetable oil to your skillet and then preheat it on low heat. Add the pancakes next.

Step 7

Cook the pancakes on both sides evenly until they are golden brown.

Final Result

For best taste I recommend to serve these strawberry jam.

Tips

• Use dry cottage cheese to prevent pancakes from falling apart.
• Put less sugar into the pancakes and instead serve with something sweet.

FAQ

Why do you strain your cottage cheese?

If you don’t make it dry then the pancakes will fall apart on the skillet. You want to have them nice and tight when serving in the end.

Why do you leave the dough to rest for 20 minutes?

The recipe includes semolina which needs time to absorb the liquid and bind with cottage cheese together.

Why do you create hamburger shapes?

I believe that the hockey puck shapes look more beautiful in the end.