Cottage cheese pancakes
By Henny Shor, Jerusalem Post, August 15, 2026
Yesterday morning, while I was making zucchini pancakes for breakfast, she asked if I had ever made cottage cheese pancakes. She told me she makes them back home, and I immediately thought, wait, why have I never tried that?
So naturally, they made their way onto our beach-day menu. They’re easy, filling, and have a nice amount of protein from the cottage cheese and eggs. Best of all, the kids can help mix the batter and make them, which fits perfectly with our road-trip theme.
Yields one dozen pancakes
Ingredients:
1½ cups (about 375 gr.) cottage cheese
4 eggs
1 tsp. vanilla extract
2 Tbsp. maple syrup
1 Tbsp. baking powder
¼ tsp. salt
1 cup flour
¼ cup canola oil, for frying
Directions:
Place the cottage cheese, eggs, vanilla, and maple syrup in a bowl and mix well. Add the baking powder and flour and stir just until combined. Heat a little oil in a frying pan over medium heat.
Spoon small amounts of batter into the pan and cook for about 2-3 minutes per side, until golden and cooked through.
Transfer to a plate lined with paper towels and continue with the remaining batter.
Serve warm, or let cool completely before packing for a trip.
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