Note: Technically, this recipe is a Passover recipe hence the matzo meal and Grapeseed or Passover oil. For non-Passover, I plan to use matzo meal and canola oil.
Makes about 18 pancakes
- 4 eggs
- 1 cup 4 percent cottage cheese (you could use low fat if you prefer)
- 3/4 cup milk (whole or low fat)
- 3/4-1 tsp salt
- 1 tablespoon sugar (optional)
- 1 cup matzo meal
- Grapeseed or other acceptable Passover oil or 2 tablespoons butter for frying
In a bowl, with a fork, beat together the eggs, cottage cheese, milk, salt, and sugar. Stir in the matzo meal. Set aside for 10 minutes.
In a 10-to 12-inch skillet, over medium heat, heat enough oil to cover the bottom by a scant 1/8 inch. When the oil is hot, pour a scant 1/4 cup of the batter into the skillet. It should form a pancake about 4 inches in diameter. If it is too thick to spread this much, add a little more milk. The pancake should sizzle immediately. Fry until the first side is golden brown, 60-90 seconds, depending on how hot the oil is. Turn the pancake. The second side takes less time, about 30 seconds.
Drain the pancakes on paper towels or brown paper and serve while still very hot.
Variation (Jane’s opinion–this is a worthwhile step)
For a puffier pancake, separate the eggs, beat the yolks with the milk, then beat the whites until they form peaks and fold into the batter.