Vintage Cottage Cheese Pancake Casserole
Thin pancakes are layered with a sweet cottage cheese filling, cut into quarters, arranged in a baking dish, and covered with a rich sour cream and egg mixture before baking. It’s somewhere between a crêpe cake, cheesecake, and comforting baked pudding.
Ingredients
Method
- Whisk the eggs with the salt and sugar. Add the flour and enough milk to make a smooth, fairly thin pancake batter.
- Heat a lightly greased frying pan and cook thin pancakes until lightly golden on both sides. Continue until all the batter has been used.
- For the filling, combine the cottage cheese with the eggs and sugar. Mix until evenly combined. For a smoother traditional texture, farmer’s cheese or well-drained cottage cheese works particularly well.
- Place the pancakes in pairs. Spread the cottage cheese filling between each pair of pancakes.
- Cut each filled pancake stack into four pieces.
- Grease a baking dish with butter and arrange the filled pancake pieces in the dish.
- Whisk together the sour cream, eggs, and sugar.
- Pour the sour cream mixture evenly over the pancakes.
- Bake at 180°C / 350°F for about 30 minutes, or until the custard is set and the top is lightly golden.
- Allow the casserole to rest for 5–10 minutes before serving.
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