📝 About This Recipe
Inspired by the traditional Eastern European 'Syrniki', these gluten-free pancakes are a revelation of texture, offering a creamy, custard-like center and a delicate golden crust. Unlike heavy flour-based pancakes, these rely on the tang of cottage cheese and the lightness of gluten-free flour to create a protein-packed breakfast that feels indulgent yet wholesome. Each bite is a perfect balance of subtle sweetness and a hint of bright lemon zest, making them an unforgettable morning treat.
🥗 Ingredients
Pancake Base
- 2 cups Small Curd Cottage Cheese (full fat preferred, well-drained)
- 3 Large Eggs (at room temperature)
- 1 teaspoon Pure Vanilla Extract
- 2 tablespoons Maple Syrup or Honey (plus more for serving)
- 1 teaspoon Lemon Zest (freshly grated)
Dry Ingredients
- 1 cup Gluten-Free All-Purpose Flour Blend (ensure it contains Xanthan Gum)
- 1 teaspoon Baking Powder (ensure certified gluten-free)
- 1/4 teaspoon Kosher Salt
- 1/2 teaspoon Ground Cinnamon (optional)
For the Pan
- 2 tablespoons Unsalted Butter (for frying)
- 1 tablespoon Neutral Oil (such as avocado or grapeseed oil)
Toppings
- 1 cup Fresh Berries (blueberries, raspberries, or sliced strawberries)
- 1/2 cup Greek Yogurt or Sour Cream (for a dollop on top)
- 1 tablespoon Powdered Sugar (for dusting)
👨🍳 Instructions
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1
Place the cottage cheese in a fine-mesh sieve over a bowl and let it drain for about 10 minutes to remove excess moisture; this ensures the pancakes aren't too soggy.
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2
In a large mixing bowl, whisk together the 3 eggs, vanilla extract, maple syrup, and lemon zest until the mixture is pale and slightly frothy.
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3
Add the drained cottage cheese to the egg mixture. Use a spatula to fold it in gently, keeping some of the curd structure intact for texture.
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4
In a separate medium bowl, sift together the gluten-free flour, baking powder, salt, and cinnamon.
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5
Gradually add the dry ingredients into the wet ingredients. Stir with a spatula just until combined; do not overmix, as gluten-free blends can become gummy.
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6
Let the batter rest for 5-10 minutes. This allows the gluten-free flour to fully hydrate, resulting in a better rise and smoother texture.
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7
Preheat a large non-stick skillet or griddle over medium-low heat. Add 1 tablespoon of butter and a splash of oil to prevent the butter from burning.
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8
Once the butter is bubbling, scoop about 1/4 cup of batter per pancake onto the skillet. Space them at least 2 inches apart.
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9
Cook for 3-4 minutes on the first side. Look for small bubbles forming on the surface and edges that appear set and golden brown.
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10
Carefully flip the pancakes using a thin spatula. Because they are delicate, a confident, quick flip works best.
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11
Cook for another 2-3 minutes on the second side until puffed and golden. The center should feel firm to a light touch.
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12
Transfer the cooked pancakes to a wire rack set over a baking sheet in a 200°F (95°C) oven to keep warm while you finish the remaining batter.
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13
Wipe the skillet clean between batches and add more butter/oil as needed to ensure a crisp exterior.
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14
Serve warm, stacked high, and topped with your choice of fresh berries, a dollop of yogurt, and a drizzle of syrup.
💡 Chef's Tips
Always drain your cottage cheese; excess liquid is the enemy of a fluffy pancake. If you prefer a smoother texture, you can pulse the cottage cheese in a blender before mixing, though the traditional 'Syrniki' style keeps the curds. Keep the heat at medium-low; the high protein and sugar content in cottage cheese means these brown faster than traditional pancakes. Ensure your GF flour blend contains xanthan gum; if it doesn't, add 1/4 teaspoon to the dry mix to help the structure. For an extra crisp edge, use a combination of butter and a high-smoke point oil.
🍽️ Serving Suggestions
Pair with a hot cup of Earl Grey tea or a dark roast coffee to balance the creaminess. Serve alongside crispy thick-cut bacon or breakfast sausage for a sweet-and-savory contrast. Add a spoonful of warm fruit compote (like cherry or apricot) instead of maple syrup. A side of fresh sliced cantaloupe or honeydew melon provides a refreshing palate cleanser. For a decadent brunch, serve with a glass of chilled Mimosa or Peach Bellini.