Cottage Cheese Pancakes

By Kathryn Washburn Breighner

We have made various versions of cottage cheese pancakes for years. The combination of cottage cheese, eggs, and flour make a fluffy pancake filled with protein. This version we tried this a.m. and I like it because the batter can be saved in the fridge for a later use.  We have served this to many people who think they don't like cottage cheese. Well, surprise, they do!

Mix together:
4 eggs
2 T oil
1 c milk
1 1/4 c cottage cheese

Add to the mixture:
1 c flour
1/2 t baking soda
a dash of salt
1 t vanilla
1 t cinnamon

Ladle onto a hot griddle and cook until the middle begins to set and then flip.  Serve with your favorite syrup which in our house is maple syrup--the real stuff not the chemical wannabe.