Cottage Cheese Pancakes

Recommended for: Breakfast / Snack / Dessert

Intro

Cottage cheese pancakges are one of the most beloved and versatile quark dishes across Eastern Europe — and for good reason. Quick to prepare with just a handful of ingredients, they offer a perfect balance of comfort and nutrition that works for the whole family. Kids love their lightly sweet, soft texture and golden crust, while active adults appreciate them as a high-protein snack that fuels the day. Cottage cheese pancakes can be made in batches, stored in the fridge or freezer, and reheated in minutes — either in the microwave or on a pan with a touch of butter. Whether served for breakfast, as a snack, or a light dessert with fresh berries or jam, they’re a crowd-pleaser you’ll turn to again and again.

Ingredients (approx. makes 9-10 pancakes)

• 450 g drained cottage cheese (tvorog)

• 2 eggs

• 4 tbsp sugar (~50 g)

• ½ tsp baking powder

• 1 cup (approx. 130 g) all‑purpose flour, plus more for shaping

• Pinch of salt

• Butter or oil for frying

Optional Sauce

• 300 g strawberries, 1 cup sugar, lemon zest & juice, 2 tbsp water, 1 tsp cornstarch

Process

1. Drain the cheese thoroughly. Mash it smooth in a bowl.

2. Add sugar, salt, and baking powder. Whisk in eggs.

3. Incorporate flour to form a workable batter.

4. Shape into small thick pancakes, dusting with flour.

5. Fry in butter or oil over medium heat ≈3–4 min per side until golden.

6. Simmer strawberries with sugar, lemon, and cornstarch until jam‑like; serve as sauce.

Nutrition Facts

Nutrient	Per 100 g	Per Portion (3 pancakes)
Calories (kcal)	232	465
Protein (g)	12.5	25
Fat (g)	8	16
Carbohydrates (g)	28	55
Calcium (mg)	76	152