Passover Cottage Cheese Pancakes Recipes

Steps:

• Combine cottage cheese, flour, oil, and eggs in a large bowl.
• Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/3 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Steps:

• In a large bowl, stir together flour, sugar, baking powder, and baking soda. Stir in cottage cheese, milk, egg whites, and vanilla.
• In a large nonstick skillet, heat 2 teaspoons oil over medium. Working in batches, drop cottage cheese mixture by 1/4 cupfuls into pan (2 or 3 at a time).
• Cook until bottoms are set and tops have small bubbles, about 1 minute. Turn pancakes and cook until just firm in the center, 1 to 3 minutes more. Repeat, using remaining 3 teaspoons oil for the other batches.

Steps:

• Whisk eggs in a bowl until light and fluffy. Add ricotta cheese; whisk until smooth. Mix in sugar and enough matzo meal to bind batter into a thick consistency.
• Heat oil in a skillet over medium-high heat. Plop batter by heaping tablespoons into the skillet. Cook until browned, about 1 minute; flip and flatten pancake. Cook until other side is browned, about 1 minute more. Repeat with the remaining batter.

Steps:

• Lightly oil griddle or frying pan and heat the pan.
• Mix all ingredients together in a bowl.
• Adjust thickness of batter by adding liquid (or matzo meal).
• Pour batter into hot pan and cook the pancakes on each side.
• These are great with strawberries and yogurt.
• For non-Passover use, you can substitute regular flour for the matzo meal.

Steps:

• Set oven rack at middle of oven; preheat oven to 325 degrees F.
• Prepare the crust:.
• In a small bowl with an electric mixer, beat the butter until smooth. Add matzo meal, sugar and cinnamon; beat until it resembles coarse meal. Add wine, blend just until it holds together.
• Press onto bottom (and partly up the sides) of an ungreased 8 inch springform pan.
• Prepare the filling:.
• In a large bowl with an electric mixer, beat the cottage cheese and cream cheese until smooth.
• Add the egg yolks one at a time, beating well after each addition.
• Beat in sugar. Add sour cream, potato starch, rind and vanilla; beat until combined well.
• In a separate bowl with clean beaters, beat egg whites until they just hold stiff peaks.
• Stir ½ cup of the beaten egg whites into the cheese mixture. Fold in remaining egg whites gently but thoroughly.
• Pour on top of prepared crust.
• Bake for 1 hour. Turn off oven; let cake cool in oven with door slightly open.
• Chill in the pan at least 4 hours or overnight.
• Run a thin knife around edge of pan; remove side of pan.