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Blintz Pancakes Recipe

Blintz Pancakes Recipe photo by Taste of Home

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Blending sour cream and cottage cheese-ingredients traditionally associated with blintzes-into the batter of these pancakes provides them with their old-fashioned flavor. Top the family favorites with berry syrup to turn an ordinary morning into an extraordinary day.

This recipe is:

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Quick

Diabetic Friendly

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Blintz Pancakes Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

10 20 30

Ingredients

1 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1 cup (8 ounces) sour cream
1 cup (8 ounces) 4% cottage cheese
4 eggs, lightly beaten
Strawberry or blueberry syrup
Sliced fresh strawberries, optional

Directions

In a large bowl, combine the flour, sugar and salt. Stir in the sour cream, cottage cheese and eggs until blended.
Pour batter by 1/4 cupful onto a greased hot griddle in batches; turn when bubbles form on top. Cook until the second side is golden brown. Serve with syrup and strawberries if desired. Yield: 12 pancakes.

Nutritional Analysis: Two pancakes (prepared with reduced-fat sour cream, fat-free cottage cheese and 1 cup egg substitute; calculated without syrup or strawberries) equals 184 calories, 4 g fat (3 g saturated fat), 17 mg cholesterol, 429 mg sodium, 23 g carbohydrate, 1 gm fiber, 14 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat.

Originally published as Blintz Pancakes in Quick Cooking March/April 2002, p31

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Blintz Pancakes

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Reviewed on May. 12, 2013 by jesboc

Delicious as made exactly to recepie

Reviewed on Nov. 17, 2012 by Aysons Mama

these are the absolute favorite in my family and with our friends. people literally beg me to make it for them. love it.

Reviewed on Sep. 08, 2012 by zootercat

I have been using this recipe for many years and just love the flavor and texture. Love them with fresh blueberry sauce. I have sub'ed 1/4 flour for almond flour and added a 1/2 teas. of almond flavoring.

Reviewed on Aug. 04, 2012 by cooking4ate

My 9 1/2 year old daughter made these by herself for our breakfast this morning. They are delicious!! She made a double recipe for our family of 8. She made them with xylitol (a sweetener made from Birch - excellent for diabetics) instead of sugar. We ate them with fresh strawberries and blueberries, they didn't need any syrup! Very hearty and yummy! We are all looking forward to having these again.

Reviewed on Nov. 06, 2011 by ddigoy

Really yummy and filling. A treat.

Reviewed on Nov. 23, 2010 by LaurieMarieGraeper

I've been using this recipe for years. My kids love it! I use light sour cream, fat free cottage cheese and egg substitute. I use thawed frozen strawberries, and nearly always make a double batch to keep on hand for the week. Great recipe!

Reviewed on Jan. 12, 2010 by cotton1990

I love to make homemade pancakes and have serveral good recipes. This is my favorite because it is lower in carbs and just tastes the best. I do like to add a little baking power and baking soda and a dash of nutmeg. Sometimes I add a little almond flavoring too and add blueberries or cut up fresh or frozen cranberries or chocolate or cinnamon chips. I make a double batch and put them in the frig for breakfast during the week. They are also great for supper!

Reviewed on Dec. 05, 2009 by tommypoo

This deserves a 4 star rating. It has saved wrong & I don't know how to change it. Sorry about that. I will see if I can contact anyone, so it shows correctly.

Reviewed on Dec. 05, 2009 by tommypoo

I've never had a better pancake recipe, and I will make this often. Even the kids who say they don't like cottage cheese loved them, but of course I didn't make the batter in front of them. I used homeade strawberry syrup and didn't serve them with berries, and they were still excellent.

Reviewed on Nov. 14, 2009 by carmenbcoe

I used fat free ingredients and it was still good! Then mixed blue berry jelly with sugar free syrup...nice.