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Nutrition Facts
Serving Size 1 pancakes 33g Recipe makes 20 pancakes)
Calories 62
Calories from Fat 35		(57%)
Amount Per Serving		%DV
	Total Fat 4.0g	6%
	Saturated Fat 1.7g	8%
	Monounsaturated Fat 1.1g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 27mg		9%
Sodium 217mg		9%
Potassium 28mg		0%
Total Carbohydrate 3.0g		1%
	Dietary Fiber 0.1g	0%
	Sugars 0.1g
Protein 3.6g		7%
how is this calculated?

Cottage Cheese Pancakes (Levivot)

Recipe #374739 | 15 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: blucoat
May 28, 2009

This delicious, traditional Jewish recipe is from Joan Nathan’s wonderful cookbook, “The Foods of Israel Today”. Use the cinnamon and sugar for a sweeter pancake. You can also add a little vanilla .

20 pancakes (change servings and units)

Ingredients

2 large eggs
2 cups cottage cheese
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon sugar (optional)
2 tablespoons sugar (optional)
2 tablespoons unsalted butter
2 tablespoons vegetable oil
1/2 teaspoon cinnamon (optional)

Directions

1
Beat the eggs with a whisk until fluffy. Add the cheese, flour, baking powder and salt, and 1 teaspoon of the sugar, and mix well.
2
Heat a griddle or a nonstick skillet; add 1 tablespoon each of the butter and the vegetable oil, and heat until the butter is melted. Pour a heaping tablespoon of batter onto the skillet, flattening slightly with the back of the spoon. Cook in batches until golden brown, turn and brown on other side. Repeat with the remaining batter, using the rest of the butter and oil when needed. Drain the pancakes on paper towels.
3
Mix the remaining sugar and the cinnamon in a small bowl. Serve the pancakes sprinkled with the cinnamon and sugar.