TerisKitchen.com



Home
INDEX TO ALL RECIPES Appetizer and Party Food Recipes Beef Recipes Bread Recipes Cake Recipes Cookie and Candy Recipes Dessert Recipes Egg Recipes Game Meat and Bird Recipes Grain Recipes Lamb and Veal Recipes Pasta Recipes Pie and Tart Recipes Pizza and Pizza Dough Recipes Pork Recipes Poultry Recipes Salad and Salad Dressing Recipes Sandwich and Wrap Recipes Sauce and Condiment Recipes Seafood and Fish Recipes Soup and Chowder Recipes Vegetable Recipes
INDEX TO ALL FEATURES Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Healthy Menus Grilling Recipes Recipes for Leftovers Comfort Food Recipes Potluck Recipes Easy Recipes for Elegant Entertaining Recipes and Tips for Preserving Foods Homemade Spice Blends Holiday Menus and Recipes Homemade Gifts from the Kitchen Shared Recipes
INDEX TO ALL RESOURCES Glossary of Cooking Techniques Cooking Tips The Well-Stocked Kitchen Pantry Recipe Abbreviations and Conversions Essential Cooking Tools
Featured Menus Healthy Menus Holiday Menus and Recipes
Contact



Featured Pages

Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Shared Recipes Index to All Recipes and Features

Similar and Related
Recipes

Buttermilk Pancakes

Whole Wheat Buttermilk Pancakes

Cornmeal Waffles

Sour Cream Pecan Muffins

Bread Recipes

Shared Recipes

Sumptuous Foursome Pancakes

(Shared recipe submitted by Anne Pokras.)

Makes 16 to 24 pancakes

Ingredients

  • 1 cup sour cream
  • 1 cup cottage cheese
  • 3/4 cups all-purpose flour
  • 1-1/2 teaspoon granulated sugar
  • 2 teaspoons pure vanilla extract
  • 4 large eggs, separated
  • Maple syrup with or without cognac (optional topping)

Combine sour cream, cottage cheese, flour, sugar, vanilla and egg yolks in a mixing bowl. Beat thoroughly to blend. Beat the whites until stiff and fold them in. Lightly butter a griddle. Ladle about 1/3 cup of batter for each pancake. Cook until browned on one side. Turn and cook on the other side. Continue ladling the batter and cooking until all the batter is used. Be sure to stir the batter from the bottom as it is used so that it maintains its consistency. Serve with maple syrup, laced, if desired, with cognac to taste.

About Anne: Anne's email address is njclairenj@aol.com.

Additional recipes submitted by Anne:

Disclaimer: This recipe was submitted by a contributor and has not been tested by TerisKitchen.com. Questions can be directed to the email address provided above. The email address may no longer be valid.

Print Recipe

PA Dutch Hex Sign Photo
No matter where I take my guests, it seems they like my kitchen best.
Pennsylvania Dutch Saying


This site may not be reproduced in whole or in part without written permission and appropriate credit given. Written, designed and maintained by Teri Ranck Foster. All rights reserved. Copyright Statement, Privacy Policy and Disclaimers.