It’s kind of special when you have a family recipe that is just sort of word of mouth and never really gets captured until some Grandchild like myself wants to give it a go, right? As is the case with my Oma’s hüttenkäse pfannkuchen recipe that I have always loved. We grew up enjoying these absolutely delicious, but not too sweet, cottage cheese stuffed pancakes on special days like birthdays and holidays. Sometimes my mom would make them for dinner when feeling a little extra kind to us and I have to say, those times were extra good! When little, your world is a bit more linear, and I suppose you just assume that everyone does things like you. As I grew older and recalled this yummy treat, not many people knew what the heck I was talking about and I always thought, “oh, you are definitely missing out!”
So, I figured that it must be another one of those “German-European” things again, just like my family’s love affair with open-faced sandwiches, Wurst & Sauerkraut. If you are of German or Polish heritage and reading this, you’ll definitely get what I mean. After a little googling, I realize this is definitely a central European tradition and has it’s variations found within the region. So maybe you’ve had something like this, but do not be mistaken, these are by no means crepes!
A few years back, my mom passed on the recipe to me but it’s really just a list of ingredients. This Christmas I decided it was a must to master this recipe and carry on the tradition in our home. And after waking up to a beautiful blanket of fresh snow on Christmas Day morning,it seemed like the perfect slow morning to let myself indulge in the mastery. While the kiddos played contently (a miracle & gift to momma, by the way) with the new discoveries from Santa under the tree, and after a little trial and error, I finally got it! Of course I added my own touches to this dish I’ve always cherished, but why not? And you should experiment, too. I added a little more cinnamon, then topped with pomegranate seeds & fresh mint for a festive look and taste. Another delightful variation would be to add sliced cling peaches and top with powdered sugar…obviously this is definitely on tap for next time. So, here I share a family tradition from our kitchen to yours, enjoy!
For the cottage cheese filling: For the pancake batter:
What you'll need
For the cottage cheese filling:
For the pancake batter:
Prep + Cook
Makes 8 pancakes, about 4 servings
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Author: Jennifer Kuhar