Cheese latkes or cottage cheese pancakes are the pancake you may not have known you want! High protein, a great way to use up matzo meal and so easy, crispy, comforting and delicious.
You may also like my recipe for a bubula or matzo meal pancake.
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My dad's cheese latke legacy
My dad (1927 - 2022) was a tinkerer. In his heyday, he liked to build and fix things. While my dad could repair almost anything, he could cook almost nothing. He knew how to make kasha and oatmeal for breakfast and one, and only one dinner: cheese latkes (cottage cheese pancakes).
How these comforting pancakes became the dad dinner (and occasionally breakfast) is a mystery to me.
Despite my hazy knowledge of my dad’s cheese latke origin, eating those crispy, cheesy pancakes is a very clear childhood memory. I can even see the old pancake/waffle maker on the counter, flipped to the griddle side, ready for his white-speckled batter.
We happily ate his pancakes topped with more dairy: sour cream. I cannot recall that we ate anything else with this fine repast. If we did, it wouldn’t have been prepared by my dad. He was into healthy food, vitamins, exercise and meditation before it was trendy but his cooking repertoire was extremely limited.
In his uniquely dad style, he tinkered with the cottage cheese pancakes by adding wheat germ to enhance the fiber content. All I can say is that was a far better modification than the brewer’s yeast he added to our orange juice in the morning. How I ever drank that combination is also a mystery I may never solve.
Why you’ll love this recipe
Cottage cheese pancakes, or cheese latkes, as our family refers to them, can be found in many forms if you search for them online or in cookbooks. You may even see them referred to as chremslach.
Whatever you call them, they are easy to make. My brother, who is not exactly the cook in his family, makes them all the time and is the one, along with his son, who helped me recreate this recipe.
And these cheese latkes use ingredients you likely have on hand and if you don’t, you can easily make substitutions.
Unlike our savory childhood dinner approach to these latkes, you can definitely finish them with something sweet like maple syrup, cinnamon sugar, honey or fresh fruit compote.
Ingredients you'll need
This ingredient list is probably a bit longer than my dad's original and my brother and nephew's improvisational approach but there are a lot of substitution and variation options. Read on!
- Cottage cheese: While this seems like a must-have ingredient, you can try a couple other options. Farmers' cheese is like a dryer version of cottage cheese and would work here - just pay attention to moisture - you might need extra milk. Or try ricotta cheese.
- Matzo meal: If you're Jewish and observe Passover or like to make matzo balls, you probably have matzo meal in the house. If not, try bread crumbs, or grind up some crackers or try almond meal. Matzo meal has some texture to it so I don't recommend substituting regular flours if you want the same textural result .
- Wheat germ: Had to include this because my dad used it and it does add flavor, fiber and texture. You could also use oatmeal, oat bran, or flaxseed or just increase the amount of matzo meal. For Passover, you would want to use all matzo meal anyhow. Just watch your moisture - the matzo meal really soaks up the liquid.
- Baking powder: Optional but I like the little bit of lightness and lift a touch of baking powder adds.
- Maple syrup: To give it just a touch of sweetness - could also try honey or date syrup.
- Milk: Lots of options here: Regular milk or nearly any non-dairy milk will work as well. I've tested it with almond milk and our usual whole or 2% lactose-free milk.
How to make this recipe
These cheese latkes really are easy to make! Basically, dump it all in a bowl, mix, let it sit for a few minutes and then pan fry the pancakes.
1. I should be all recipe proper and tell you to add all of your dry ingredients, mix, then add your wet ingredients and combine again. I have not found it to make a lot of difference in this recipe. Here I added everything but the milk to a medium-sized bowl, then added the milk and mixed it all together.
2. Use a fork or whisk to combine and then let it rest for a few minutes before you make the latkes.
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3. If you are feeding 4 kids like my dad was and have doubled or tripled the recipe, then you probably want to use a large griddle, but otherwise, a 10- or 12-inch fry pan will do the trick. Put a little butter in the pan (or cooking spray or oil) or if non-stick, no fat at all. But I like the crispy result with some fat in the pan. Start the heat between medium and medium high. Ladle in about ¼ cup of batter for each pancake.
4. When they are brown on the bottom and starting to show some bubbles on the top, flip them over and turn the heat down to about medium low.
5. Serve immediately with your topping of choice: sour cream, fruit compote, honey, jam, apple sauce, or maple syrup.
Expert Tips and FAQs
- Have fun with these cottage cheese pancakes - they are very forgiving. Just pay attention to the thickness and texture of the batter. For example, if it's Passover and you use all matzo meal, you might find you need a touch extra liquid. After you make them a few times, you'll get a sense of the batter thickness that works best for you.
- Eat these cheese latkes for breakfast, lunch, light dinner, or even a snack. (My brother and nephew who make them frequently regularly take super long bike rides and runs and they love them - these are a protein-packed pancake!)
Yes! Just leave out the wheat germ and use more matzo meal. And they will be good to go for your Passover menu.
I would say it's fine to make it ahead by a few hours, keeping it refrigerated. Keep in mind it will thicken up and take a bit longer to cook when the batter is cold.
Place in a sealed container or wrap in foil. Reheat briefly in the pan you cooked them in, in the toaster oven or very quickly in the microwave.
Other pancake recipes you might love!
Matzo meal pancake aka as a bubula
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Cheese Latkes
Beth LeeIngredients
- ½ cup cottage cheese
- ¼ cup matzo meal
- ¼ cup wheat germ
- ¼ teaspoon baking powder
- 1 egg
- 1 tablespoon vegetable oil
- 2 tablespoons maple syrup
- ½ teaspoon salt
- ½ cup milk
Instructions
- Add all ingredients to a medium-sized bowl and use a fork or whisk to combine.
- Let the batter rest for a few minutes before you make the latkes.
- Put a little butter in the pan (or cooking spray or oil) or if non-stick, no fat at all. But I like the crispy result with some fat in the pan. Start the heat between medium and medium high. Ladle in about ¼ cup of batter for each pancake.
- When they are brown on the bottom and starting to show some bubbles on the top, flip them over and turn the heat down to about medium low.
- Serve immediately with your topping of choice: sour cream, fruit compote, honey, jam, apple sauce, or maple syrup.
Notes
- Have fun with these cottage cheese pancakes - they are very forgiving. Just pay attention to the thickness and texture of the batter. For example, if it's Passover and you use all matzo meal, you might find you need a touch extra liquid. After you make them a few times, you'll get a sense of the batter thickness that works best for you.
- Eat these cheese latkes for breakfast, lunch, light dinner, or even a snack. (My brother and nephew who make them frequently regularly take super long bike rides and runs and they love them - these are a protein-packed pancake!)
Nutrition
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Susan Woolf says
These are a must try! Love the story behind the recipe.
Beth Lee says
Thanks for reading Susan - these taste like the best memories of childhood every time!
Rosemary Mark says
I need to try these -- I always have cottage cheese on-hand. My mom added wheat germ to recipes all the time, she said it would help our hair grow! And the photo of you and your dad-- the side burns and mustache just like my dad's!
Beth Lee says
This comment made me smile and laugh! Thanks Rosemary. Now I need to see a pic of your dad. And I think our mom's spoke from the same playbook!
Laura says
I must admit that I prefer cheese latkes to potato, especially since I can make it sweet with syrup and fruit - yum!!!
Beth Lee says
So glad you like this alternative approach to a more traditional "latke"!!
Sandi says
I have all of the ingredients plus gluten-free matzo meal. I can't wait to try these.
Beth Lee says
Oh do tell how your gluten free version comes out! Should be great!
Jenni says
Oh, my gosh, these are delicious! I love that your dad used to make them for you. I had all the ingredients, and so I made them, serving them with maple syrup. What a wonderful, delicious food memory you've shared!
Beth Lee says
Yay - so glad they have your stamp of approval and that you enjoyed them. Comforting, filling and so easy right?!