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Blintz Pancakes

Thrifty.Chef's picture
Ingredients
  Unsifted all purpose flour 1 Cup (16 tbs)
  Sugar 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Sour cream/Plain yogurt 1 Cup (16 tbs)
  Cottage cheese 1 Cup (16 tbs) (Large Curd)
  Eggs 4 , beaten
  Vegetable oil 1 Tablespoon
Directions

1. Mix the flour, sugar, and salt together in a mixing bowl. Add the sour cream, cottage cheese, and eggs. Fold the ingredients together until the flour is barely moistened.
2. Heat the oil in a heavy 12-inch skillet over moderate heat. Drop enough batter into the skillet to form 4 pancakes—about 1/4 cup of batter per pancake. Cook, uncovered, for 3 or 4 minutes, until browned on the bottom, then turn the pancakes and cook for another 3 or 4 minutes.
3. Remove the pancakes to a platter and set, uncovered, in a keep-warm (250°F) oven, while you make 3 more batches of pancakes in the same way. Add more oil to the skillet if necessary.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Jewish
Course: 
Breakfast
Method: 
Browned
Ingredient: 
Vegetable

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