Cottage Cheese Pancakes with Peach Melba Sauce

Cottage Cheese Pancakes with Peach Melba Sauce

  • Prep: 15 min
  • Cook Time: 45 min
  • Total: 1 hr
  • Serving: Serves 4

An elegant brunch favorite, these cottage cheese pancakes with peach melba sauce are fit for a Queen.


  • 1 10-ounce jar red raspberry jelly, seedless
  • 1 29-ounce can sliced cling peaches, drained
  • 1/4 cup butter
  • 1 cup flour, sifted
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup sugar
  • 4 eggs
  • 1 16-ounce container cottage cheese
  • 1/3 cup milk


  1. Make Peach Melba Sauce: In saucepan combine raspberry jelly with butter; cook, stirring until mixture comes to a boil; add drained peaches and keep warm.
  2. Sift flour with baking powder, salt and sugar.
  3. In a large bowl, with electric mixer at medium speed, beat eggs until fluffy; add cottage cheese, then flour mixture and milk alternately, until well mixed.
  4. Pour 1/4 cup batter into hot, greased 10-inch skillet, spreading batter evenly. Cook slowly until underside is light brown, then, turn pancake to cook the other side.
  5. Keep pancakes warm, covered in foil on a baking sheet, at 200 degrees F.
  6. Serve pancakes on a platter and pass Peach Melba Sauce.


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