Crispy Cottage Cheese Pancakes

SERVES: 4

These pancakes get their crisp edges through being fried in a mixture of butter and vegetable oil, which brings down the smoke point of the fat, allowing the flavor of butter to shine without burning. Be sure to wipe out the skillet in between batches to avoid burnt bits! A few are okay, but the residue can get a little toasty by the third round.

Active Time: 25 Mins

Total Time: 25 Mins

Crispy Cottage Cheese Pancakes

Produce

  • 1 large lemon

Pantry

  • 1 3/4 cups all purpose flour
  • 2 tablespoons baking powder
  • 1 teaspoon kosher salt
  • 3 tablespoons sugar
  • Vegetable or canola oil, for frying
  • Maple syrup, for serving
  • Flaky sea salt, for serving

Dairy

  • 2 eggs
  • 2/3 cup full fat cottage cheese or ricotta cheese
  • 1¼ cup whole milk
  • 6 tablespoons unsalted butter, plus more for serving

1. Mix the dry ingredients:

  • In a medium bowl, whisk together 1 3/4 cups flour, 2 tablespoons baking powder (yes that much!), and 1 teaspoon kosher salt.

2. Mix the wet ingredients:

  • In a large bowl, whisk together 2 eggs, 2/3 cup cottage cheese, 3 tablespoons sugar, the zest of one whole lemon and 1¼ cups whole milk.
  • In a large cast iron skillet set over medium heat, melt 2 tablespoons of butter.
  • Whisk the melted butter into the wet ingredients.

3. Combine:

  • Add the dry ingredients to the wet ones, and using a whisk, gently stir to combine--it can still be kind of lumpy. Let batter rest for 5 minutes before cooking.

4. Cook the pancakes:

  • Return the skillet to medium heat. Add 1 tablespoon of unsalted butter and about ½ tablespoon vegetable oil. Once the butter has melted and is no longer foaming. Scoop ⅓ cup of batter into the skillet (you should have room for 2 to 3 pancakes at a time). If batter looks super thick you can add a little splash of milk to thin it out slightly.
  • Cook, undisturbed, reducing the heat if it seems like the butter is burning, until the edges are sputtering and are golden brown and crisp, 2-3 minutes.
  • Flip the pancakes, and cook until you see steam coming out of the pancakes, 1-2 minutes longer. Transfer to a wire rack.
  • Wipe out the skillet and repeat with remaining batter, adding additional tablespoons of butter and a splash of vegetable oil every time you start a fresh batch. If at any point after you’ve flipped the pancakes the skillet looks dry, don’t be afraid to add a little more butter to help move things along. These pancakes get their crispness from frying in the butter. If you don’t use enough of it, you won’t have crispy pancakes.

4. Serve:

  • Serve with more unsalted butter, maple syrup, and flaky sea salt.

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