“These were inspired by my mother’s cheese latkes,” says Ronnie Fein. They come from her book Hip Kosher: 175 Easy-to-Prepare Recipes for Today’s Kosher Cook (DaCapo, 2008).
- 1 1/3 cups dry-curd cottage cheese, pot cheese or farmer cheese
- 3 large eggs
- 1 cup milk
- 1 1/2 tablespoons finely grated fresh lemon peel
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Butter for the griddle
Combine the cottage cheese, eggs, milk and lemon peel in a bowl. Add the flour, sugar, baking powder and salt; mix to combine. Heat a griddle over medium heat and add a small amount of butter. When the butter is melted and foamy, pour about 1/4 cup batter onto the griddle for each pancake. Cook the pancakes, working in batches, for about 2 minutes per side, or until they are golden brown, adding more butter to the pan as necessary.