Thursday, January 6, 2011

Cheese blintz pancakes

Are you looking for something new and different to offer for your breakfasts and brunches? Cheese blintz, while delicious, can be a serious pain to make. First you have to make crepe batter, let it rest for an hour, make the crepes - a task that in and of itself is challenging, then fill the crepes with the cheese filling and serve. Wouldn't it be awesome if there were a cheese blintz pancake that gave us the same flavors but with only half the work? Guess what? There is! Cheese blintz pancakes!

New Years day we had friends over for a cooking brunch playdate. The menu planning was the duty of our buddy Eric and he chose cheese blintz pancakes. Sounds good to me, says the Witch. Add cheese to pretty much anything & I'm a happy girl! I was really excited to make these - something different from plain pancakes, a savory twist on a family classic.

The finished product is a thing of beauty, a browned crispy pancake and inside is smooth, creamy & cheesy. We topped our blintz pancakes in the traditional way, with a schmear of sour cream and a dollop of strawberry jam. We also tried a lot of other fruit toppings, blueberries, cherries, apricot jam, raspberry jam and apple pie filling. After much sampling we concluded that the strawberry jam was the best, its sweet tart flavor balanced the rich cheese pancake perfectly. I hope you enjoy these as much as we did!

Cheese Blintz Pancakes
makes 4 servings, about 2 pancakes per serving
Source: My friend Eric and his mom, Phyllis
1 cup Wondra flour (~*~see Kitchen Witch Tip below)
2 eggs
1 cup cottage cheese
1 cup sour cream
1 T sugar
1 t table salt
oil or butter for cooking pancakes

In a large mixing bowl add the flour, salt, sugar, sour cream and cottage cheese. Mix together, it will be lumpy.

Beat the eggs in a separate bowl. Once beaten fold them into the cheese & flour mix. This will make a very thick batter.

Cook over medium low heat in a well buttered sautee pan until cooked on both sides, about 3-4 minutes on first side, 2-3 on 2nd side.

Top with your choice of toppings: sour cream and strawberry jam is the best!

~*~Kitchen Witch Tip: WONDRA flour is a super fine milled flour designed to dissolve quickly into sauces & gravies with out producing lumps. Its delicate texture helps the otherwise heavy blintz pancake stay light & airy. You can use all purpose flour in lieu of WONDRA, however please use 2 T less AP flour (so 3/4 c + 2 T of AP, vs 1 cup of WONDRA) AND be aware that you might have a slightly more chewy pancake if using all purpose flour.~*~



Nutrition Facts
provided by SparkPeople recipe calculator
Cheese blintz pancakes - values do not include any toppings
Amount Per Serving
Calories 323.2
Total Fat 15.6 g
Saturated Fat 9.0 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 4.7 g
Cholesterol 136.1 mg
Sodium 872.7 mg
Potassium 167.5 mg
Total Carbohydrate 30.9 g
Dietary Fiber 0.6 g
Sugars 3.3 g
Protein 15.7 g

7 comments:

Yenta Mary said...

I absolutely adore blintzes, but won't make them despite how much I love to cook because they just take up so much time and so many dishes. So these look perfect, and I will absolutely have to try them SOON!

Design Wine and Dine said...

Now that is a playdate I wish I had been a part of! These cheesy blintzes look FABULOUS!

Julia said...

I have been CRAVING pancakes, and I LOVE blintzes. Oh ding dang I need an entire batch of these right now!

Betty Ray said...

OMgosh, these look so good!! Right after pizza, pancakes are my fav food. I will NOT even print this recipe for fear I will eat it every day!

Jenn said...

First, I love Wondra...it's my favorite to use in gravies and sauces!
Second, OMG those loook frickin' fantastic! I'm coming to your house for breakfast from now on..you guys always have the good stuff!! :)

Ananda Rajashekar said...

oh my my they looks so yum....we had pancakes yesterday night ...this is ultimate :)

Ashleigh said...

Happy New Year. Glad to see you back! Looks great.

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