Cottage cheese pancakes with crème fraîche and jam

Serves 4



1 pint
strawberries, halved, about 300 g
1 1/2 cups
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
vegetable oil, for pan
4 tbsp
unsalted butter, melted
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.


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