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Rosemary raisin cottage cheese pancakes on two plates with plain yogurt alongside
Family Recipe HQ

Rosemary Raisin Cottage Cheese Pancakes

Small, tender cottage cheese pancakes with finely chopped rosemary and soft raisins. A lightly savory breakfast for two, made without added sugar in the batter.
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Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Servings: 2 servings, 4 small pancakes each
Ingredients Equipment Method Notes

Ingredients
  

Batter
  • 1 cup small-curd cottage cheese, 225 g after draining off freely pooling liquid
  • 2 large eggs
  • 2/3 cup all-purpose flour, 80 g
  • 1/2 teaspoon baking powder
  • 2 tablespoons raisins, 20 g
  • 1/4 cup hot water, 60 ml, for soaking raisins; drain and discard
  • 1/2 teaspoon very finely chopped fresh rosemary leaves, discard woody stems
  • 1/8 teaspoon ground black pepper
For cooking and serving
  • 2 tablespoons neutral cooking oil, divided
  • 1/4 cup plain yogurt, 60 g, optional

Equipment

  • Fine-mesh strainer
  • Mixing bowl
  • Fork and spatula
  • 12-inch nonstick skillet
  • instant-read food thermometer

Method
 

Instructions
  1. Soak the raisins in the hot water for 10 minutes. Meanwhile, drain freely pooling liquid from the cottage cheese in a fine-mesh strainer; measure 1 cup or 225 g after draining. Strip the rosemary leaves from the stems and chop very finely.
  2. Drain the raisins and pat them dry. Cut unusually large raisins in half. Discard the soaking water.
  3. Mash the cottage cheese with a fork to break up the larger curds, then beat in the eggs. Whisk the flour and baking powder separately and fold into the cheese mixture with the rosemary, pepper, and raisins.
  4. Rest the batter for 5 minutes. It should be thick and spoonable, not pour like a thin crepe batter. If it runs, fold in 1 tablespoon flour and wait another 2 minutes; additional correction time is outside the base estimate.
  5. Heat a 12-inch nonstick skillet over medium-low heat and add 1 tablespoon oil. Spoon in four scant 1/4-cup portions. Spread gently to about 3 1/2 inches across and 1/3 inch thick.
  6. Cook about 4 minutes on the first side, until golden and set around the edges. Flip carefully and cook about 4 minutes more. Check from the side with a food thermometer; the centers should reach 160°F/71°C.
  7. Transfer to plates or a rack. Repeat with the remaining tablespoon oil and batter to make 8 pancakes. Serve with plain yogurt, if using.

Notes

Yield: 2 servings, 4 small pancakes each. Prep: 20 minutes. Cook: 16 minutes. Total: 36 minutes.
Times are planning estimates. See the notes for resting, chilling or cooling time included in the total.
Prep time includes a 10-minute raisin soak and a 5-minute batter rest, with cheese draining done during the soak. No extra salt is specified because cottage cheese varies in saltiness. The raisins add sweetness; no sugar is added to the batter. Contains milk, egg, and wheat. Refrigerate cooked leftovers promptly at 40°F/4°C or below, use within 3 days, and reheat to 165°F/74°C.