Swedish Cottage Cheese Pancakes with Hascap Berry Compote

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Swedish Cottage Cheese Pancakes with Hascap Berry Compote

Swedish Cottage Cheese Pancakes with Hascap Berry Compote are light, protein-rich pancakes with a slightly creamy texture, thanks to the cottage cheese. These traditional Swedish "ostplättar" are naturally slightly sweet and pair beautifully with a tart haskap berry compote, which adds a burst of vibrant spring flavor. Perfect for a nourishing breakfast, they’re quick to make and packed with protein to start the day right!
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Prep Time:10 minutes
Cook Time:15 minutes

Ingredients

  • 125 g Cottage cheese
  • 50 g All-purpose flour
  • 1 tbsp Sugar
  • 1 tsp Vanilla extract
  • 1/2 tsp Baking powder
  • 1/4 tsp Salt
  • 2 Large Eggs
  • 60 ml Milk
  • 1/2 tbsp Butter for cooking
  • 100 g Hascap berries fresh or frozen
  • 1 tbsp Honey
  • 1 tsp Lemon juice

Instructions

  • In a mixing bowl, combine the cottage cheese, eggs, milk, vanilla extract, and sugar. Whisk until smooth.
  • In a separate bowl, whisk together the flour, baking powder, and salt.
  • Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Let the batter rest for 5 minutes.
  • Meanwhile, prepare the compote: In a small saucepan over medium heat, combine the hascap berries, honey, and lemon juice. Simmer for 5–7 minutes until the berries break down and the mixture thickens slightly. Remove from heat and set aside.
  • Heat a non-stick skillet over medium-low heat and add butter. Once melted, spoon small portions of batter onto the pan, spreading slightly.
  • Cook for 2–3 minutes until bubbles form on the surface, then flip and cook for another 1–2 minutes until golden brown.
  • Repeat with the remaining batter, adding more butter as needed.
  • Serve warm with the hascap berry compote spooned over the top. Enjoy!

Notes

  • Traditionally, Swedish cottage cheese pancakes are served with lingonberry jam, a tart and slightly sweet condiment that complements the rich pancakes. However, hascap berries make an excellent local substitute, offering a similar balance of sweetness and acidity.
  • Hascap berries, also known as honeyberries, thrive in colder climates and have a deep, complex flavor—somewhere between blueberries and raspberries with a hint of tartness. Their natural tang pairs beautifully with the mild, creamy pancakes.
  • Frozen hascaps work just as well as fresh in this compote. Simply simmer them with honey and lemon juice, allowing the flavors to develop into a luscious topping. No need to thaw them first—just add them straight to the saucepan.
  • These berries are packed with antioxidants, particularly anthocyanins, which give them their deep purple-blue color. Research suggests that hascap berries contain even higher levels of antioxidants than blueberries, making them a nutritious choice for both flavor and health benefits.

Nutrition

Calories: 253kcal | Carbohydrates: 42g | Protein: 11g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 15mg | Sodium: 387mg | Potassium: 160mg | Fiber: 1g | Sugar: 20g | Vitamin A: 141IU | Vitamin C: 1mg | Calcium: 164mg | Iron: 1mg
Servings: 2
Calories: 253kcal