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Blintz Pancakes

 Blintz Pancakes
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.
6 ServingsPrep/Total Time: 30 min.


  • 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


  • 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 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.