Lemon-Cottage Cheese Pancakes

“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).

Serves 4


  • 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.