Passover Cottage Cheese Pancakes
Serves 4
You can make breakfast pancakes during Passover using matzo meal in place of flour, and adding cottage cheese to the batter to give it an interesting texture. As with many matzo meal batters, this one needs to sit in the fridge for at least half an hour to let the meal, which is ground matzo, absorb the liquid in the bowl. The batter will thicken on standing; thin it with milk, a little at a time, until it has the consistency of a thick batter you can ladle into a skillet of sizzling butter. Sprinkle the pancakes with cinnamon-sugar.
2 eggs
¼ cup whole milk, and more if needed
½ cup matzo meal
2 tablespoons sugar
½ teaspoon salt
½ cup small-curd cottage cheese
2 tablespoons butter, or more if needed Cinnamon-sugar made with ¼ cup sugar and 1 tablespoon ground cinnamon
1. In a bowl, whisk the eggs to break them up. Stir in the milk, matzo meal, sugar, and salt until blended.
2. With a rubber spatula, fold in the cottage cheese until it is incorporated. Cover the bowl and refrigerate for at least 30 minutes or for up to several hours.
3. Set the oven at 200 degrees. Have on hand a 12-inch baking dish.
4. Stir the chilled batter to break it up. Add more milk, 1 tablespoon at a time, until the batter is a thick but loose consistency. You may need to add up to 4 more tablespoons milk.
5. In a large nonstick skillet, melt 1 tablespoon of the butter. Ladle the batter into the pan in mounds. Cook for 2 to 3 minutes, or until the undersides are golden brown. Turn and cook 2 minutes more. Transfer to the dish; keep warm in the oven. Cook the remaining pancakes in the same way, adding more butter to the pan when needed.
6. Sprinkle with cinnamon-sugar.