Savory Cottage Cheese Pancakes. Small skillet pancakes with cottage cheese, scallions and black pepper, served savory. The formula and timing below are working estimates for a future kitchen trial, not a claim that a batch has been made.
Jump to ingredients · Jump to method
A savory cottage-cheese breakfast
Small pancakes bring cottage cheese into a batter with eggs, scallions and black pepper. They are thicker than crepes and intended for a savory plate, not berry sauce.
Twelve pieces and four servings are provisional. Batter moisture varies across cottage cheese brands.
Drain and stir lightly
Drain free liquid, then whisk cheese with eggs and milk. Fold flour, baking powder, scallions, salt and pepper until combined without vigorous beating.
If the batter runs too thin in a trial, record drained cheese weight and brand before changing flour amounts.
Ingredients for 4 pancakes
| Ingredient | Amount | Use |
|---|---|---|
| Small-curd cottage cheese | 1 cup | Drain excess free liquid. |
| Large eggs | 2 eggs | Batter. |
| All-purpose flour | 3/4 cup | Batter. |
| Whole milk | 1/4 cup | Batter. |
| Baking powder | 1 teaspoon | Batter. |
| Scallions, finely sliced | 1/4 cup | Batter. |
| Fine salt | 1/2 teaspoon | Batter. |
| Freshly ground black pepper | 1/4 teaspoon | Batter. |
| Olive oil | 2 tablespoons | For skillet batches. |
Step-by-step method
- Drain obvious free liquid from 1 cup small-curd cottage cheese. Whisk it with two eggs and 1/4 cup milk. Stir in 3/4 cup flour, 1 tsp baking powder, 1/4 cup sliced scallions, 1/2 tsp salt and 1/4 tsp pepper just until combined.
- Heat a large nonstick skillet over medium heat and add a little of the measured 2 tbsp olive oil. Drop roughly three tablespoons batter per pancake, making three at a time with room to flip.
- Cook approximately two to three minutes per side until golden and fully set through the center; repeat in about four batches with remaining oil and batter. Lower heat if the exterior colors before the middle cooks.
- Serve twelve provisional small pancakes as four portions of three. Measure actual batter yield, pan absorption, thickness and cooked center in a kitchen trial.
Cook smaller pancakes
Three-tablespoon portions give room to flip and allow the center to cook without an overdark outside. Use medium heat and a little oil from the measured two tablespoons for each batch.
A cut pancake should show a set center. A brown surface alone does not tell whether thick batter is cooked.
Flavor and serving
Scallions and pepper define the savory profile. A side of vegetables is optional and not part of the measured card or image.
The earlier cottage-cheese blintzes are filled sweet crepes. Review whether two nearby dairy-pan breakfasts deserve separate pages.
Storage notes
Serve soon after cooking for the intended tender texture. A make-ahead or frozen reheating performance has not been established by a trial.
I Heart Foodie has a savory pancake reference, but this twelve-piece yield and scallion ratio remain unverified.
Savory pancake questions
Are these blintzes?
No. Cottage cheese is mixed into a thicker batter rather than enclosed in a thin crepe.
Is there syrup?
No. The measured version is savory with scallions and pepper.
How do I know the middle is done?
Check a trial pancake’s center; it should be set, not wet batter.
Further reading and related Chefly recipes: I Heart Foodie's savory cottage cheese pancakes. These are relevant references and other dishes, not evidence that this proposed formula was tested.
Recipe-card handoff — preview, not a native plugin card
Savory Cottage Cheese Pancakes. Category: Breakfast. 4 pancakes. Prep approximately 15 minutes; cooking approximately 25 minutes; additional cooling/chilling approximately 0 minutes; total approximately 40 minutes excluding preheat. Not kitchen-tested; nutrition not calculated.
Ingredients: 1 cup Small-curd cottage cheese; 2 eggs Large eggs; 3/4 cup All-purpose flour; 1/4 cup Whole milk; 1 teaspoon Baking powder; 1/4 cup Scallions, finely sliced; 1/2 teaspoon Fine salt; 1/4 teaspoon Freshly ground black pepper; 2 tablespoons Olive oil.
Instructions: Drain obvious free liquid from 1 cup small-curd cottage cheese. Whisk it with two eggs and 1/4 cup milk. Stir in 3/4 cup flour, 1 tsp baking powder, 1/4 cup sliced scallions, 1/2 tsp salt and 1/4 tsp pepper just until combined. Heat a large nonstick skillet over medium heat and add a little of the measured 2 tbsp olive oil. Drop roughly three tablespoons batter per pancake, making three at a time with room to flip. Cook approximately two to three minutes per side until golden and fully set through the center; repeat in about four batches with remaining oil and batter. Lower heat if the exterior colors before the middle cooks. Serve twelve provisional small pancakes as four portions of three. Measure actual batter yield, pan absorption, thickness and cooked center in a kitchen trial.
Allergens: Wheat; Egg; Milk; Check cottage-cheese packaging. Review packaged ingredients and cross-contact before serving.
Print
Savory Cottage Cheese Pancakes
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Twelve small cottage-cheese and scallion pancakes, three per serving.
Ingredients
- 1 cup Small-curd cottage cheese
- 2 eggs Large eggs
- 3/4 cup All-purpose flour
- 1/4 cup Whole milk
- 1 teaspoon Baking powder
- 1/4 cup Scallions, finely sliced
- 1/2 teaspoon Fine salt
- 1/4 teaspoon Freshly ground black pepper
- 2 tablespoons Olive oil
Instructions
- Drain obvious free liquid from 1 cup small-curd cottage cheese. Whisk it with two eggs and 1/4 cup milk. Stir in 3/4 cup flour, 1 tsp baking powder, 1/4 cup sliced scallions, 1/2 tsp salt and 1/4 tsp pepper just until combined.
- Heat a large nonstick skillet over medium heat and add a little of the measured 2 tbsp olive oil. Drop roughly three tablespoons batter per pancake, making three at a time with room to flip.
- Cook approximately two to three minutes per side until golden and fully set through the center; repeat in about four batches with remaining oil and batter. Lower heat if the exterior colors before the middle cooks.
- Serve twelve provisional small pancakes as four portions of three. Measure actual batter yield, pan absorption, thickness and cooked center in a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Untested estimate: four skillet batches of about five to six minutes each; pan heat and thickness change timing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
Nutrition
- Serving Size: Three small pancakes