Cottage cheese pancakes with crème fraîche and jam




Cottage cheese pancakes with crème fraîche and jam

From a small American cheese maker comes the heavenly new book Cowgirl Creamery Cooks. It takes everyday recipes, like chicken fingers and pancakes, and elevates them to yummy new heights


  • 1 pint strawberries , halved, about 300 g
  • 1 1/2 cups granulated sugar
  • 6 eggs , separated
  • 1/2 cup 3.25% milk
  • 1 1/2 cups cottage cheese , or ricotta
  • 1/2 cup all-purpose flour
  • 1/2 tsp salt
  • 1 tbsp granulated sugar
  • vegetable oil , for pan
  • 4 tbsp unsalted butter , melted
  • crème fraîche
  • jam , any flavour


  • In a medium pan, toss the berries and sugar over medium heat until the sugar dissolves. Set aside.
  • In a large bowl, beat the egg yolks until thick. Add the milk and beat for another 30 seconds. Gently fold in the cheese.
  • In a separate bowl, sift the flour, salt, and sugar together and pour into the cheese mixture, stirring lightly.
  • With an electric mixer or whisk, beat the egg whites on medium-high speed until they are stiff, but not dry. Gently fold the whites into the batter, just until combined.
  • Heat a lightly oiled griddle or heavy skillet over medium-high heat. Ladle 1/4 cup/ 60 ml of the batter onto a hot griddle for each pancake, leaving a bit of space between pancakes. Cook until bubbles appear on the surface of the pancakes, then flip.
  • When done, spoon on berries and crème fraîche and jam.

How to make perfect pancakes