Ronnie's Notes
People sometimes laugh at me because we are a year-round matzo family, year-round matzo-brei family.
I mean -- when something is delicious, why wait for Passover?
On the other hand, when Passover comes, I like to branch out from the usual matzo-brei breakfasts -- for instance, with pancakes like these, which are rich and holiday-festive, and also substantial enough for breakfast, lunch and even dinner.
Instructions
In a bowl, combine the cottage cheese, sour cream, eggs, vanilla extract and lemon peel and whisk together until well blended.
In a second bowl combine the cake meal, sugar, potato starch, cinnamon and salt.
Spoon the liquid ingredients into the bowl with the cake meal and whisk until the batter is smooth and uniform.
Fold in raisins, if used.
Heat about a tablespoon of butter in a large sauté pan or griddle over medium heat.
When the butter has melted and looks foamy, add batter by heaping tablespoonsful and cook for or so until browned on the bottom.
Turn the pancakes over and cook for a minute or so on the second side or until lightly browned.
Add more butter to the pan as needed to prevent sticking.