From “Arthur Schwartz’s Jewish Home Cooking,” by Arthur Schwartz (Ten Speed Press). Makes about 18.
Ingredients
4 eggs
1 cup 4 percent cottage cheese
3/4 cup milk (whole or low-fat)
3/4 to 1 teaspoon salt
1 tablespoon sugar (optional)
1 cup matzo meal
Grapeseed oil for frying
Directions
In a bowl, beat together the eggs, cottage cheese, milk, salt and sugar with a fork. Stir in the matzo meal. Set aside for 10 minutes.
In a 10- to 12-inch skillet on medium, heat enough oil to cover the bottom by a scant 1/8 inch. When the oil is hot, pour a scant 1/4cup of the batter into the skillet. It should form a pancake about 4 inches in diameter. If it is too thick to spread this much, add a little more milk. The pancake should sizzle immediately. Fry until the first side is golden brown, 60 to 90 seconds, depending on how hot the oil is. Turn the pancake. The second side takes less time, about 30 seconds.
Drain the pancakes on paper towels or brown paper and serve while still very hot.
