Fritzel’s Creamy Griddle Cakes with Blueberry Sauce

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There are a lot of old cheesecake recipes out there that ask you to “sieve” cottage cheese. Basically, that means rubbing/pressing the cheese curds through a sieve, until you end up with a smooth cream cheese you can’t get by whipping cottage cheese. This unusual griddle-cake recipe with blueberry sauce, from Mike Fritzel, owner of long-gone Chicago blockbuster Fritzel’s restaurant, uses the same technique.

Makes 4 to 6 servings

For the batter Ingredients

  • 2 cups large curd cottage cheese
  • 1 Tbsp lemon juice
  • ¼ cup sugar
  • 2 large eggs
  • 1 cup flour
  • pinch salt


For the Blueberry-Cherry Sauce Ingredients

  • 2 pints fresh blueberries
  • 1 cup cherry juice
  • 1 Tbsp grated lemon-zest or orange-zest
  • ½ cup sugar
  • 1/3 cup corn syrup
  • 1 Tbsp lemon juice


  1. Make the sauce: In a stainless steel or enameled saucepan, combine fruit, cherry juice and zest. Heat to boiling, pressing some of the berries against the side of the pan with a wooden spoon to crush. Gradually add sugar, stirring until dissolved. Keep pot at gentle boil. Add corn syrup and lemon juice. Heat to a jumping boil; boil hard for 15 minutes. Pour into jars. Cool. Refrigerate.
  2. Make the griddle cakes: Press cottage cheese through sieve. Mix creamy result with lemon juice, sugar, beaten eggs, flour and salt to make a thick batter. Spray fry pan with cooking oil, or, melt a small amount of butter in pan. Fry cakes and serve hot with sauce and dollop of yogurt or sour cream.

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