Cottage Cheese Pancakes

  • found in: Entrees
  • Serves: 4
  • 18 small pancakes


  • 4 eggs
  • 1-1/3 cup Mayfield cottage cheese
  • 1/2 cup less 1 tablespoon flour
  • 1 tablespoon sugar
  • 2/3 teaspoon salt Dash of cinnamon
  • 1/8 teaspoon cream of tartar
  • Oil or butter for frying


Beat together the egg yokes, Mayfield cottage cheese, flour, sugar, salt and a dash of cinnamon. In another bowl, beat the egg whites with the cream of tartar until they are stiff, but not dry. Fold the beaten egg whites gently into the cottage cheese mixture. Drop the batter by large spoonfuls onto an oiled griddle or skillet. Fry the pancakes until golden brown on both sides and puffy. Serve at once with preserves, honey, syrup, apple butter or powdered sugar. Serves 4 generously. (Makes 18 small pancakes.)