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Blintz Pancakes Recipe
Blintz Pancakes Recipe photo by Taste of Home

Blintz Pancakes Recipe

Publisher Photo
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.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

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

Nutritional Facts

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.

Directions

  1. In a large bowl, combine the flour, sugar and salt. Stir in the sour cream, cottage cheese and eggs until blended.
  2. 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.
Originally published as Blintz Pancakes in Quick Cooking March/April 2002, p31

Nutritional Facts

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.

Reviews for Blintz Pancakes

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Oct. 6, 2013

"I decided to make these in a pinch. I only had lite ricotta and light sour cream. and they tasted just like the original. You do have to add a bit of milk because cottage cheese is more wet than ricotta."

MY REVIEW
Reviewed May. 12, 2013

"Delicious as made exactly to recepie"

MY REVIEW
Reviewed Nov. 17, 2012

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

MY REVIEW
Reviewed Sep. 8, 2012

"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."

MY REVIEW
Reviewed Aug. 4, 2012

"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."

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