Cottage cheese pancakes

by | Jan 8, 2021 | Desserts

This recipe is a piece of cake – you just mix all the ingredients together and fry the batter in batches until both sides are golden brown. I usually serve these cottage cheese pancakes as a second course after a thick soup.

The batter doesn’t contain sugar, don’t look for it among the ingredients. Either I dust the pancakes with powdered sugar combined with cinnamon or I spread them with fruit jam.

Cottage cheese pancakes
Cottage cheese pancakes – photo:


  • 500 g (~1 lb + 4 tbsp) cottage cheese
  • 120 g (~1 cup) all-purpose flour
  • 2 eggs
  • 100 ml (~1/2 cup) milk
  • 1/2 tsp baking powder
  • pinch of salt
  • 3-4 tbsp vegetable oil for frying

Place all ingredients in a bowl and combine together. In a frying pan heat up oil, scoop batches of batter and flatten with the back of your tablespoon. When the underside is golden, flip with a spatula and cook until golden. Serve hot with cinnamon sugar or fruit jam.

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Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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