Cottage Cheese and Currant Pancakes

Preparation info
  • Makes


    3 inch pancakes
    • Difficulty


Appears in
The Savory Way

By Deborah Madison

Published 1990

  • About

Plumped currants or raisins fleck these tender pancakes like little morsels of sugar. Serve the pancakes with powdered sugar and a wedge of lemon, plus extra sour cream if desired.


  • 1 cup dried currants or raisins
  • 1 cup cottage cheese, dry-curd if possible


Unless the currants or raisins are soft, cover them with very hot water and set them aside to plump up while you make the batter.

Whisk the cottage cheese and sour cream together; then beat in the eggs one at a time. Stir in the vanilla, lemon zest, nutmeg, and sugar; then add the flour, baking powder, and salt. Stir gently to combine without overmixing.