Cheese Pancakes(Latkahs)
Cheese pancakes (Latkahs) are fluffy, savory treats with a mild cheese flavor, perfect for breakfast or brunch, complemented by sour cream, jams, or powdered sugar.
Ingredients
Instructions
- Add eggs to milk and cheese and beat until smooth.
- Add sifted dry ingredients and mix until batter is thick but can be poured.
- Drop batter onto hot oil and cook until brown on both sides.
Tips & Substitutions
For a lighter texture, consider using ricotta cheese instead of dry pot cheese or dry curd cottage cheese. If you're looking for a gluten-free option, substitute the all-purpose flour with almond flour or a gluten-free flour blend. Adding a pinch of sugar can enhance the flavor, especially if you serve these pancakes with sweet toppings. Ensure your oil is hot enough before adding the batter to achieve a crispy exterior.
Serving Suggestions
Serve these cheese pancakes warm, topped with a dollop of sour cream or applesauce for a traditional touch. They pair beautifully with Cherry Spread for added sweetness. For a savory twist, consider serving them alongside a salad or with a side of smoked salmon. These pancakes can also be enjoyed as a brunch dish or a light dinner option.
Storage & Reheating
Store any leftover cheese pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat for a few minutes on each side until warmed through. Alternatively, you can reheat them in the oven at 350°F (175°C) for about 10-15 minutes for a crispier texture.
Nutrition & Diet Analysis (per serving)
Each serving of Cheese Pancakes(Latkahs) contains roughly 569 calories, with 14g protein, 112g carbohydrates, and 8g fat. It is an excellent source of calcium (41% of the Daily Value), protein (28% of the Daily Value), and iron (27% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1379mg per serving (60% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular cottage cheese instead of dry pot cheese?
Yes, you can use regular cottage cheese, but be sure to drain any excess liquid to avoid a watery batter. Dry pot cheese or dry curd cottage cheese will yield a firmer texture, which is ideal for pancakes.
What can I add to the batter for extra flavor?
You can add herbs like chives or dill for a savory flavor, or mix in some grated cheese like cheddar or feta. For a sweet option, consider folding in blueberries or chocolate chips to the batter before cooking.
How do I know when the pancakes are done cooking?
Pancakes are done when they are golden brown on both sides and puffed up slightly. You can also check by gently pressing the center; it should spring back. If it still feels wet, allow them to cook a bit longer.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).