Baby Blintz Stacks

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

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.
Baby Blintz Stacks

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

Categories

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