My cousin Noel sent this recipe. We’re all big pancake fans in my family, particularly served with real Maine, New York, or Vermont maple syrup.
This recipe is a big favorite in our family and many of our friends love it too. It is a bit unusual, a healthy and (optionally) sweet breakfast.
It is a tradition passed down in our family, made by the men (and kids) on Sunday mornings. I got permission from my dad to share it with you.
Made famous by the men and children of the Kropf family, in Amherst, Massachusetts.
Cottage Cheese Pancakes
1 tablespoon vanilla
12 oz cottage cheese
1/2 cup flour
Separate 6 eggs. Whites go in a large mixing bowl, yolks in a medium bowl.
Beat egg whites until fluffy and will hold a peak, then set aside. Beat egg yolks until they turn lemon yellow. Add 1-2 Tbsp vanilla to egg yolks. Add 12 ozs cottage cheese to egg yolks and mix. (Use large curd 4% fat cottage cheese for richest texture; nonfat works well too.) Add approx 1/2 cup white flour. The yolk batter must remain slightly moist not stiff.
Lightly fold the yolk batter into the egg whites in a large bowl. Overmixing will cause the egg whites to collapse; the batter and whites don’t need to intermix much.
Heat a large frying pan to medium or medium-high with a generous layer of vegetable oil. Heat until a drop of water sizzles. Scoop some batter together with a large spoon and drop onto the pan. Three 3″-4″ diameter pancakes may fit in the pan for each batch.
Fry until brown and slightly crisp on one side, turn over and repeat. Add oil to the pan between batches, and also while frying a batch if the pan begins to smoke.
Optionally, top with granulated sugar, crystal or powdered sugar, jam, maple syrup, etc. to taste.
Makes approx 12 pancakes, serves 4-6.
Pancakes should be somewhat fluffy inside and slightly crispy outside.
Pancakes may not be completely cooked throughout unless you really fry them thoroughly. I generally err on the side of undercooking.
OK to refrigerate for a few days (deflated but still yummy).