Cottage Cheese Pancakes with Sour Cream and Dill (Lidnivikis)

These old school Polish pancakes are lighter, fluffier, and cheesier than the batter-based standard. The dough, cottage cheese and egg barely bound together with flour, is sliced into rounds and baked, rather than cooked in a pan. Be careful not to overwork the dough when adding flour; the pancakes should be fall-apart tender.

What You Will Need

Cottage Cheese Pancakes

Cottage Cheese Pancakes With Sour Cream and Dill

These old school Polish pancakes are lighter, fluffier, and cheesier than the batter-based standard. Get the recipe for Cottage Cheese Pancakes With Sour Cream and Dill »Matt Taylor-Gross