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Hungarian Cottage Cheese Pancakes

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Thin Hungarian-style crepes filled with a lightly sweet and creamy cottage cheese mixture, flavored with vanilla and lemon zest, perfect for breakfast or dessert.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings (about 8 pancakes)
  • Category: Breakfast or Dessert
  • Method: Pan-frying
  • Cuisine: Hungarian
  • Diet: Vegetarian

Ingredients

  • 2 large eggs
  • 250 ml milk
  • 150 ml water (sparkling optional)
  • 150 g all-purpose flour
  • Pinch of salt
  • 1 tablespoon neutral oil (plus extra for pan)
  • 300 g cottage cheese, well drained
  • 3 tablespoons sugar
  • 1 teaspoon vanilla sugar
  • 1 teaspoon lemon zest (optional)
  • 2 tablespoons sour cream
  • 2 tablespoons raisins (optional)
  • 2 tablespoons powdered sugar (for topping)
  • 3 tablespoons sour cream (for topping)
  • 3 tablespoons fruit jam (strawberry or apricot)

Instructions

  1. Whisk eggs in a bowl until smooth.
  2. Add milk, water, flour, salt, and oil; whisk into a thin batter.
  3. Let batter rest for 10–15 minutes.
  4. Heat a nonstick pan and lightly oil it.
  5. Pour a ladle of batter and swirl to form a thin pancake.
  6. Cook for about 1 minute until lightly golden, then flip and cook 30–45 seconds more.
  7. Repeat with remaining batter.
  8. Mix cottage cheese, sugar, vanilla sugar, lemon zest, sour cream, and raisins until creamy.
  9. Spoon filling onto pancakes, spread lightly, then roll or fold.
  10. Serve with powdered sugar, sour cream, or fruit jam.

Notes

  • Resting the batter improves texture.
  • Sparkling water makes pancakes lighter.
  • Mash or blend cottage cheese for smoother filling.
  • Adjust sweetness to taste.
  • Store leftovers refrigerated up to 3 days.

Nutrition

Find it online: https://savorymomskitchen.com/hungarian-cottage-cheese-pancakes/