My mother used to make cottage cheese pancakes, which I loved. I recently found this similar recipe, for a smaller quantity, without the lemon. I haven’t seen pot cheese in ages in the NYC area. Ricotta might work, as Lisaam suggested, it just has a slightly different consistency

Cottage Cheese Pancakes

(Makes 20-25 pancakes)

Prep Time: 5 mins Cook Time: 15 mins

nut free

Ingredients

• 3 eggs

• 1 Cup Cottage Cheese

• 1 teaspoon vanilla extract

• 2 Tbsp honey or agave

• 1/2 Cup flour

• 1 Tsp baking powder

• 1/4 Tsp kosher salt

• Butter, Oil or Oil Spray

Preparation

1. Place the first 4 ingredients in a bowl and whisk.

2. In a separate bowl whisk the dry ingredients.

3. Pour the dry mixture into the wet mixture and stir until just combined.

4. Heat a large sauté pan or griddle over medium heat, lightly coat with oil or butter and pour about 1 tbsp of the mixture onto the griddle for each pancake.

5. Cook for 2 minutes on each side or until pancakes are set and golden.

6. Serve.

*To Freeze: Let pancakes come to room temperature, place in a ziploc bag, label and freeze up to 3 months.

Accompaniments- Maple Syrup or honey

(found on https://weelicious.com/)

Aack that should read: SolvED my blintz problems . . .

I make the blintz filling with ricotta. Yes I have drained, both ricotta and cottage cheese in an attempt to get something dry enough. Still too liquidy in my experience, does not set up when cooked and runs out when frying and the blintzes are mushy. So not worth the time and many steps and pans to clean.

Thanks, L, these sound wonderful. I've never had a blintz, so I can't tell anything about that, of course, but I have lots of eggs and although Mother is allergic to lemons (and is currently living with me), I think subbing orange would work just fine.

Annie

omg, I never think of blintzes. It's been ages since I've made them and I still remember how good they were... Beware, Annie, I totally loved blintzes and they are anything but diet-friendly. :) I made a plain crepe with a filling of cream cheese & cottage cheese, etc. I filled, folded, then pan-fried them lightly, then topped with options like sour cream and a choice of homemade jams/jellies/syrups. I'm going to try a gf version! maybe today! we're in a deep cold snowstorm here.

I can so see you getting into blintzes Annie. Or blini, which are the Russian buckweat version . . . As for me who just wants to get to the eating part as fast as possible, I'm into deconstructing things. I make cabbage "rolls" the same way, just chop up all the ingredients and cook in a braising pan on top of the stove.

LOL! "Solved" makes more sense. And yes, you can't make a proper blintz with ricotta or cottage cheese. I've thought of trying ricotta salata. I think even pot cheese is too wet. Farmer cheese is too salty and too wet. The proper cheese is fresh (not aged) hoop cheese. It used to be the most common cheese in the United States (as well as many other parts of the world). It's the easiest to make, but I've been told it has disappeared because no one has figured out how to automate/bulk produce it. Sigh. I'm so glad you found the blinz flavored pancake recipe. :)

Our family blintzes recipe also called for pot cheese. I haven't seen pot cheese, a very dry loose curd cheese, since I was a child (I turn 74 next month.)

Re Hoop Cheese: For the last couple of months, COSTCO has had hoop cheese as a demo item, at least in my southern region. Of course, if it doesn't sell, it doesn't stay.

Yeah, I live in the boonies. No Costcos or any of the groceries that offer more varied fare and none of the far out cheeses here, particularly fresh ones with short shelf lives . . .sigh. One used to be able to get "dry curd" cottage cheese, but not anymore by me. We used to have a local dairy that delivered fresh stuff to your house too . . . I was probably one of the last generations to grow up having a milkman.

Those pancakes are all of the taste of blintzes, none of the time and fuss.

Was that Costco hoop cheese aged? Deep yellow? Or fresh and white? Hoop cheese is still made in the South and the Midwest, but mostly sold aged, and it's the fresh that's needed for blintzes. OTOH, if they have sufficient produet to stock Costco, maybe they're come up with a way to make it in bulk?

L, we had a milkman too, but around here they never stopped. For awhile, it was mostly men who had the trucks and kept on delivering after the dairies were consolidated, but now, when everything is being delivered, there's a resurgence of milkmen who bring the milk into your house. But it's not the boonies. ;)

I don't know how soft the fresh is supposed to be. The COSTCO stuff was reasonably yellow but a little softer than regular cheddar and very similar to the 'hoop cheese' sold in our local North Carolina seed and farm clothing store that I believe had been around since the 40's or certainly 50's. They still cut the cheese with one of those big cutters that probably came with the store. Unfortunately, they just closed a year ago.

The fresh white kind of hoop cheese is stiff with wide cracks, and a bit damp without being wet. It's like a coarse, dry feta with a lot less salt and tang. If the word "yellow" comes to mind rather than white, it's the aged kind. It's a good cheese, but not the kind for making blintzes. :)