Cottage Cheese Pancakes
Passover Cottage Cheese Pancakes
Cottage Cheese Filled Pancakes


Cottage Cheese Pancakes

3 eggs
1 cup small curd cottage cheese
2 Tbsp. oil
1/4 cup flour
1/4 tsp. salt

Beat eggs until light. Stir in cottage cheese and oil. Stir flour and
salt into the cheese mixture. Drop in small circles on a lightly greased
griddle. Bake on both sides until golden brown. Serve with applesauce




Passover Cottage Cheese Pancakes

1/2 lb. cottage cheese
2 cup matzoh meal (sold with Jewish
foods)
1/4 - 1/2 cup sugar (your choice)
3 eggs
2 cup milk
1 tsp. vanilla extract

Mix all ingredients - batter will be soft. Drop by spoonfuls on a hot
griddle, press down so that pancake can brown well. Turn to brown other
side. Serve with maple syrup, preserves or some cream. Serves 6 hearty
eaters.



Cottage Cheese Filled Pancakes

--Pancake Batter:--

2 cup flour
1 Tbsp. sugar
1/4 tsp. salt
1 Tbsp. oil
2 eggs, beaten
2 cup milk

--Cottage Cheese Filling:--

10 oz. dry cottage cheese
1/4 cup sugar
1/4 cup raisins
1/2 tsp. grated orange peel
2 egg yolks
1/4 tsp. salt
1/2 tsp. vanilla

For batter. Mix all ingredients together until smooth. Batter will be
thin. If batter thickens, add water or milk. Heat 8 inch skillet until
hot. Lightly butter or oil skillet. Then add 4 tablespoons of batter,
enough to thinly cover bottom evenly. Fry pancake until lightly browned
on
both sides. While another pancake is frying, spread baked pancake with
cottage cheese filling. For filling. Beat yolks, sugar and salt.
Gradually add cottage cheese, then other ingredients. Sprinkle rolled
pancakes with powdered sugar. Keep warm in oven or you can put them in a
greased 9 x 13 inch pan and bake 20-25 minutes. You can also spread
apricot
or any other flavor jam on pancakes and roll and keep warm. Sprinkle with
powdered sugar.


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