Recipe for cooking israeli cottage cheese levivot

Jewish and Eastern European Recipes :: Jewish and Eastern European Vegetable Dishes

2 large eggs
2 c. cottage cheese
1/2 c. flour
1/2 tsp. baking powder
1 tsp. salt
1 tsp. plus 2 Tbsp. sugar
2 Tbsp. unsalted butter
2 Tbsp. oil
1/2 tsp. ground cinnamon

Whisk eggs until fluffy. Add cottage cheese, flour, baking powder, salt and 1 tsp. of the sugar and mix well.

Heat griddle or nonstick skillet. Place 1 Tbsp. of the butter and 1 Tbsp. of the oil in skillet and heat until butter is melted. Pour heaping Tbsp. of batter onto skillet, flattening slightly with back of spoon and cook in batches until golden brown, turning and browning on other side, 2 to 3 mins. Repeat with remaining batter, butter and oil, draining pancakes on paper towels.

Mix remaining 2 Tbsp. sugar and cinnamon in small bowl.

Serve pancakes sprinkle and distributed with cinnamon sugar.

Makes about 20 pancakes.

Per serving: 69 calories; 4 g fat (1.6 g saturated fat; 52 percent calories from fat); 4 g carbohydrates; 28 mg cholesterol; 218 mg sodium; 4 g protein; 0.1 g fiber