This savory Cottage Cheese Scallions Pancakes recipe hits every note just right: They’re easy to make, creamy and fluffy with a crispy crust, and a burst of aromatic flavor. Griddle a bit longer for an extra-crispy-crunchy crust.
For gluten free pancakes, check out…
Savory Cottage Cheese Pancakes contain gluten. If you’d like a gluten-free cottage cheese pancake, check out Savory Oat Cottage Cheese Pancakes.
Foolproof Cottage Cheese Scallions Pancakes
After tweaking, testing, and tasting, these savory cottage cheese pancakes are completely foolproof with just the right balance of everything.
Go herbs or Neutral in Cottage Cheese Scallions Pancakes
Add any fresh herb(s) you like, or leave the savory cottage cheese pancakes neutral. Scallions (green onions) go great with a variety of quiches too, as this Dairy-free cauliflower quiche and Broccoli and cottage cheese quiche or Broccoli Patties and Quick-Prep Dairy Broccoli Kugel.
Ingredients of These Scallion-Cottage Cheese Patties
- Low-fat (1%) cottage cheese (or higher fat) – neutral (no added seasoning)
- Fresh Scallions – optional
- All-purpose flour – The dry binding ingredient. You can swap it with spelt flour. Start with less than what’s called for in the recipe.
- An egg – It helps bind the ingredients, adds moisture, and creates a tender texture.
- Baking powder – Just a bit to help them fluff up.
- Seasoning – Kosher salt, black pepper. The neutrality of flavors of the recipe is intentional. It enables you to incorporate the flavors you love.
- A bit of milk – Add if the batter is dry like a dough because we’re aiming for a creamy batter.
Preparation of Cottage Cheese Scallions Pancakes
This dish comes together really easily. Here’s how it’s done:
- Mash, mix, and combine the egg and cottage cheese together.
- Alternatively, blend everything together in a blender for 20 seconds, adding milk to the blender.
- Pour a couple of tablespoons of batter for each pancake into an oiled, preheated thick skillet and give it/them a shallow-fry.
What To Pair with Cottage Cheese Scallions Pancakes
- Fresh salads: Mixed cabbage salad, (with or without cranberries)
- Tabbouleh salad – If you have burghul (bulgur) in your pantry.
- Topping: Raw or roasted seeds (sesame, melon, pumpkin), drizzle on honey, maple syrup (natural)
- Fresh herb salad or Simple tomato cucumber salad, Spicy Fresh Tomato Salad, with tartar sauce or aiola sauce
- Chunky cooked tomato dip
Storage of Cottage Cheese Scallions Pancakes
Cool for 45 minutes, then store in an airtight container in the fridge for 3-4 days.
For longer storage, freeze on a baking sheet, then transfer to a freezer bag for up to 2 months.
To reheat, either shallow-fry straight from the freezer or defrost and pat dry before frying.
Try another Savory Oat Cottage Cheese Pancakes (gluten-free) recipe
No matter which cottage cheese patty recipe you choose here, the result is a quick, full-proof, delicious dish made with simple pantry ingredients.
Enjoy! I’d love for you to let me know how they came out in the comments section below. 🙂
Savory Cottage Cheese Pancakes
These creamy and fluffy Cottage Cheese Pancakes are neutral in flavor, and hence super versatile, and not to mention, easy to make. You can add your favorite herbs and spices, leave the scallions out, or stick to the recipe. This recipe is suitable for any size curds thanks to my secret solition.
Ingredients
- 3/4 cup drained cottage cheese 1% (or higher) - Weighs 170 g (6 ounces) after draining
- 1 large egg - 56g-60 g (2 ounces)
- ¼ teaspoon baking powder 1g (0.04 ounces)
- ⅔ cup All-purpose flour - 85 grams (3 ounces)
- Up to 5 tablespoons 1% milk (or higher) (each Tbls weighing 10 g (1/3 ounce)
- 2 scallion stalks chopped into ¼-inch rings (Optional)
- Salt to taste
- You favorite flavors to taste (Optional)
- Neutral oil for cooking, around 3 tablespoons per batch.
Instructions
Forming the Patties
- Strain a cup of 1% cottage cheese in a mesh sieve set above a mixing bowl, ending up with about 3/4 cup cottage cheese, weighing around 170 g (6 ounces).
- Rid of the liquid (unless you have some other use for it). The curds size still don’t matter at this point.
- Hand mash and mix a bit forcefully the strained cottage cheese and eggs, thereby incorporating air into the mixture and breaking up the curds into small curds.
- Mix ⅔ cup All-purpose flour, ¼ teaspoon baking powder, and salt into the batter.
- If it ends up a dry batter, add up 5-7 tablespoons of milk, stirring in a bit at a time, creating a regular pancake texture: not to thick, and not too liquid.
- At this pploint, you can mix in 2 chopped scallions (Optional), or your favorite cheese pancake seasoning, (I wouldn’t add sugar. It will change the texture).
Pan-Frying the Patties
Heat a non-stick skillet (preferably thick-bottomed) over medium heat for about 2 minutes. Add a few tablespoons of neutral oil.
Notes
You can use cottage cheese with any size curds with this recipe because they get reduced in size due to the mashing with a hand masher.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 126Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 46mgSodium 151mgCarbohydrates 12gFiber 1gSugar 1gProtein 6g
Nutrition values are estimated.