Cottage Cheese Griddle Cakes - Lavender and Lovage (2024)

This lovely old-fashioned recipe for Cottage Cheese Griddle Cakes came from an old magazine cutting from the 1950’s that my mum kept.

For Breakfast, Brunch or High Tea

This lovely old-fashioned recipe for Cottage Cheese Griddle Cakes came from an old 1950’s magazine cutting that my mum kept – I am still going though her things two years after she passed away. I cannot ever remember her making these, but she did make the most amazingDrop Scones (Scotch Pancakes)and these little cheesy griddle cakes remind me a lot of that style of pancake, which would be perfect for breakfast, brunch or high tea.

I love the fact that this recipe uses very little flour too, and is protein rich with cottage cheese, eggs and milk. The original recipe suggested serving these straight from the “griddle” with crispy fried bacon, or with butter, jam or honey. Today’s recipe is the savoury version, as I’ve added white pepper to the batter mixture, which really adds a wonderful piquancy and kick to these Cottage Cheese Griddle Cakes.

Griddle Cakes, Hot Cakes, Drop Scones or Pancakes?

I’m fascinated with the different names that this type of batter style pancake has across the globe. And, I seem to have added to the lexis of different names here on Lavender & Lovage. I have pancakes, hot cakes, drop scones and griddle cakes recipes in abundance. Then to add the confusion there are Welsh Cakes, Singin’ Hinnies, Bannocks and Flapjacks.

What they all seem to have in common is that they are cooked on a griddle, bake-stone or in a heavy-based cast-iron skillet. And, they are all what I would call “batter” style recipes, which today’s Cottage Cheese Griddle Cakes is a prime example. I love them all, whatever their names, and and wonder at the richness of language that there are so many regional names and variations.

Serving Ideas, Variations and Substitutions

I have added a list of Serving Ideas, Variations and Substitutions for today’s Cottage Cheese Griddle Cakes recipe below. Unfortunately, they can’t really be made dairy free or vegan, as the main component is dairy as in cottage cheese. But they are easily made gluten free and lend themselves well to having extra ingredients added.

• You can make these gluten free by using a gluten free flour, or by using rice flour, or gram flour.
• If you fancy making them with additions, add come chopped spring onions or diced shallots.
• You can also add a little grated hard cheese to them.
• They are best eaten freshly cooked, but you can make them ahead if tine and reheat them in an oven – place them in an oven-proof dish and cover with tinfoil to reheat. at about 150C/300F/Gas mark 2.
• These are wonderful when served as part of a cooked breakfast, brunch or high tea. Serve them with grilled bacon, sausages, tomatoes, mushrooms and fried eggs for breakfast or brunch. Serve then with grilled gammon and fried eggs for high tea.

More Griddle Cake Style Recipes:

Raisin Bread Sourdough Hotcakes

Drop Scones (Scotch Pancakes)

See Also

Italian Lemon Drop CookiesReaders’ ideas for the Queen’s jubilee Platinum Pudding | Queen Elizabeth IIPaul and Mary's favourite Bake Off recipes | BakingEasy and impressive brunch recipes

PIN ME for Later

I hope you enjoy these Cottage Cheese Griddle Cakes if you make them, and please do let me know. I’ve added a small gallery below of some of the stages when you make these. The printable recipe is right at the end of this post. Please pop back soon to see my latest news and new recipes, as well as reviews etc. If there’s any recipes you’d like me share here, then why not leave a comment below, and I’ll see what I can do! Have a great weekend, Karen

Step-by-Step Slideshow of Cottage Cheese Griddle Cakes

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Cottage Cheese Griddle Cakes Recipe:

Cottage Cheese Griddle Cakes

Yield: 8 Griddle Cakes

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

This lovely old-fashioned recipe for Cottage Cheese Griddle Cakes came from an old magazine cutting that my mum kept - I am still going though her things two years after she passed away. I cannot ever remember her making these, but she did make the most amazing Drop Scones (Scotch Pancakes) and these little cheesy griddle cakes remind me a lot of that style of pancake. I love the fact that this recipe uses very little flour too, and is protein rich with cottage cheese, eggs and milk. The original recipe suggested serving these straight from the "griddle" with crispy fried bacon, or with butter, jam or honey.

Ingredients

• 1 tablespoon of melted butter, salted is best
• 150g (6 ozs) cottage cheese, NOT low-fat
• 2 free-range eggs, beaten with 1 tablespoon milk
• 50g (2 ozs) SR Flour
• 1/4 teaspoon white pepper (for savoury ones)
• Pinch of salt if not using salted butter
• Butter or bacon fat/dripping to fry

Instructions

1. Add the melted butter to the cottage cheese and mix well.
2. Gradually whisk in the eggs & milk, to make a thick batter.
3. Stir in the flour and whisk until the batter is smooth. Please note it may look a little lumpy due to the cottage cheese, but that's fine. Add the salt and white pepper if using and mix again.
4. Heat a heavy-based frying pan. skillet or griddle that's well greased with bacon fat/dripping or butter.
5. Drop spoonfuls of the cottage cheese batter in the pan/griddle and cook over a low to medium to heat to avoid them burning.
6. Turn them over several times to cook evenly. They are cooked when they are puffed up and have a few holes in them.
7. Serve freshly cooked with crisp, hot bacon OR with butter, jam or honey.
8. These griddle cakes are light and easily digestible and are particularly good for anyone who wants a lower gluten pancake.

Notes

You can make these gluten free by using a gluten free flour, or by using rice flour, or gram flour.

If you fancy making them with additions, add come chopped spring onions or diced shallots.

You can also add a little grated hard cheese to them.

They are best eaten freshly cooked, but you can make them ahead if tine and reheat them in an oven - place them in an oven-proof dish and cover with tinfoil to reheat. at about 150C/300F/Gas mark 2.

These are wonderful when served as part of a cooked breakfast, brunch or high tea. Serve them with grilled bacon, sausages, tomatoes, mushrooms and fried eggs for breakfast or brunch. Serve then with grilled gammon and fried eggs for high tea.

Nutrition Information

Yield 8 Griddle CakesServing Size 1
Amount Per ServingCalories 179Total Fat 10gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 4gCholesterol 62mgSodium 124mgCarbohydrates 18gFiber 1gSugar 0gProtein 5g

Nutrition information is an approximate calculation based on the ingredients listed and it can vary according to portion sizes and when different ingredients are used.

See Also

I made Mary Berry's 'delicious' zesty Scotch pancakes