Cottage Cheese and Currant Pancakes

Name: Cottage Cheese and Currant Pancakes
Yield: Makes 20 3-inch pancakes
Ingredients: 1 cup sour cream or ricotta cream cheese; 1 cup cottage cheese, dry-curd if possible; 1 cup dried currants or raisins; 1 teaspoon grated lemon zest; 1 teaspoon vanilla extract; 5 large eggs; 1 cup unbleached white flour; 1½ teaspoons baking powder; several gratings of nutmeg; 1 tablespoon sugar; ¼ teaspoon salt; butter for frying

Preparation info

Makes
20
3 inch pancakes

Difficulty
Easy

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.

Ingredients

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

Gluten-free
Breakfast
Vegetarian

Method

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.

Melt