Every time I share a picture of these pancakes, I get asked for the recipe. I finally realized it would be most efficient to post it here for anyone who’s interested!
Some people call them syrniki. Some call them cheese latkes. We grew up with them as Poppy’s Cottage Cheese Pancakes. That was the official name we gave them for my 3rd grade class’s cookbook, but before then, it was just what we called them – poppy was always the one who made them for us. There wasn’t even an official recipe, we wrote down the best we could based on what he’d throw into the bowl, but there’s still a good bit of “just add more until it’s right”!
Ingredients:
We joke about this being the only food in existence that actually tastes better when made with matzoh meal. It can be made with flour, matzoh meal, or a combination of both. Traditionally, our family eats these during passover, so we can only use matzoh meal. We also use KfP cottage cheese, butter, and oil. If you aren't following pesach rules, any kind of vegetable oil works!
- 1 lb. low fat cottage cheese (small curd)
- 4 eggs (or 8 egg whites)
- 1/2 cup milk*
- 1 cup flour or matzoh meal*
- 1 stick butter and/or vegetable oil*
Directions
In a large bowl, combine cottage cheese, eggs, and milk. Stir in flour/matzo meal gradually, until batter is medium thick. (*It may take more/less flour or matzo meal – if batter gets too thick between batches, you can add more milk. This part is really mostly approximate – Poppy would add a little more matzoh meal, or a little more milk, whenever he felt like it needed it!)
Melt 1 tablespoon of butter in skillet – nonstick is best. When butter is melted, add some vegetable oil. (I use about 50/50 butter and oil, using just one would be fine as long as you use plenty!)
Drop batter by the tablespoon into skillet. Cook until golden brown on both sides. Keep skillet well greased.
These pancakes are delicious when eaten alone, or with maple syrup. (Poppy would grind a little fresh pepper on top! I like a little fresh pepper, powdered sugar, and maple syrup.) They also freeze well, and can be reheated in the microwave. The recipe can easily be doubled, or for a 24 oz. container of cottage cheese, use 1.5x the other ingredients.
jennrubenstein 