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Blintz Pancakes Recipe

Blintz Pancakes Recipe

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. YIELD:6 servings


  • 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 large eggs, lightly beaten
  • Strawberry or blueberry syrup
  • Sliced fresh strawberries, optional


  • 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 cupfuls 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, if desired, strawberries. Yield: 12 pancakes.

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.