When you think of a stack of breakfast pancakes, what do you picture? Thin and round steaming cakes with a tab of butter on top? A light and fluffy flapjack covered with maple syrup and other delicious toppings? Did you know that pancakes are basically flour, butter or oil, eggs, baking powder and salt?
Have you ever tried blintzes? A friend of mine calls them lumpy pancakes and loves them. My blintz recipe is high in protein and is more substantial than traditional rolled or filled blintzes. Plus this recipe does not use sour cream, ricotta cheese or cream cheese. My middle son, Bruce, says that he likes them “much more than boring pancakes.”
I have made blintzes for over twenty years and have experimented by adding baking powder, fresh fruit, frozen fruit, nuts, flavored yogurt, large curd cottage cheese, etc. The combinations are endless. See which one you like best! Enjoy!
1 cup unsifted flour (all-purpose or whole wheat)
1 cup yogurt (flavored, non-fat, low-fat or Greek)
1 cup cottage cheese (non or low fat)
4 eggs, beaten
In a large mixing bowl, add flour, yogurt, cottage cheese and eggs. Mix well. If consistency of batter is too thick then add a little milk.
Heat nonstick griddle to 325-350 degrees F.
Using a large mixing spoon or a 1/3 cup measuring cup, pour batter onto hot griddle. Each blintze will be about 4 inches in diameter. On our 22 inch griddle, we cook 2 rows of 4 blintzes: 8 total. It’s important to leave enough space between blintzes and room for flipping.
Cook for about 5 minutes. Then flip. You can tell when the blintz is ready to flip when: 1) The edges of the blintz are slightly pulling away from the griddle. So it is easy to get the spatula underneath and it doesn’t stick. 2) When you see the top of the blintz bubbling slightly. Cook approximately 5 minutes until done.
Serve with fresh blueberries, sliced bananas or your favorite fruit. Of course, drizzle a little Wisconsin maple syrup on top.