Baby Blintz Stacks

Tiny vanilla and nutmeg-scented pancakes are stacked five tall with a filling of cottage cheese and fresh peaches in this delicious dessert.

• Preparation Time: 35 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 15 mins
• Calories: 264 Calories

Ingredients

• 2 eggs
• 1 tablespoon white sugar
• 2 tablespoons brown sugar
• 3 tablespoons white sugar
• 2 cups milk
• 2 tablespoons melted butter
• 2 fresh peaches, pitted and sliced
• 1 (24 ounce) carton cottage cheese
• 2 fresh peaches - peeled, pitted and chopped
• 1.5 cups all-purpose flour
• 0.5 cup sour cream
• 0.25 teaspoon salt
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon salt
• 0.5 teaspoon baking powder
• 0.5 teaspoon vanilla extract
• 0.25 teaspoon almond extract

Recipe Instructions

Step 1

Stir together the cottage cheese, chopped peaches, 3 tablespoons white sugar, 1/4 teaspoon salt, and the almond extract in a bowl until evenly combined. Stir together the sour cream and brown sugar in a separate bowl. Refrigerate both fillings until ready to use.

Step 2

Whisk together the flour, 1 tablespoon of white sugar, the baking powder, 1/2 teaspoon salt, and the nutmeg in a bowl. Beat the eggs, milk, butter, and vanilla extract in a separate bowl until smooth. Stir in the flour mixture until no lumps remain.

Step 3

Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle to form silver dollar-sized blintzes. Cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter.

Step 4

To assemble, spread 1 tablespoon of peach filling on top of each blintz. Stack together 5 blintzes to make a serving portion, and spoon the sweetened sour cream overtop. Garnish with peach slices.