by Sandra Merville Hart

I happened to notice this recipe for cottage cheese griddlecakes (pancakes) in The Fannie Farmer Cookbook while preparing another dish. I did a double-take. Yes, this pancake recipe has cottage cheese as the main ingredient. It was too different—I had to try it.

Place 1 cup of cottage cheese in a sieve. (I used a colander.) Press the cottage cheese down to start removing the moisture. Let it stand in the sieve for an hour over a bowl to allow it to dry.

Beat 3 eggs well in a medium-sized mixing bowl. Add the cottage cheese, 2 tablespoons melted butter, ¼ cup of flour, and ¼ teaspoon of salt. Stir together just enough to blend the ingredients.

Add pats of butter to your griddle or skillet and allow it to melt on a medium heat. (A cast iron skillet worked best for me.) Pour ¼ cup of batter onto the hot skillet.

These griddlecakes are delicate. Wait slightly longer to turn than you would a normal pancake or they will fall apart. Then turn them gently.

What’s immediately noticeable is the difference in texture so your first pancake might be too done or not done enough as you figure it out. I let them cook a minute and then started to work the spatula around the edges to prepare it for turning.

Surprisingly good! In fact, they reminded me more of a potato pancake with the soft center than a regular pancake. Actually, the taste and texture is about halfway between breakfast pancakes and potato pancakes. They aren’t sweet and require no syrup. Two were a filling, satisfying meal.

I noticed that these were Keto except for the flour so I made them again. This time I substituted the flour for almond flour. I liked these even better with the hint of almond flavor—and they are low carb!

I love to find easy recipes for items normally stocked in the fridge and pantry. I’ll make this again when I want a low-carb pancake.

Let me know what you think!

Sources

Revised by Cunningham, Marion and Laber, Jeri. The Fannie Farmer Cookbook, Alfred A Knopf Inc., 1983.