This recipe was in our paper a couple of weeks ago and I tried it for breakfast last Saturday. Oooooh baby!! They are even good without syrup. I doubled the recipe for our family of 6.
Cottage Cheese and Sour Cream Pancakes
2 eggs, beaten
2/3 cup cottage cheese
3/4 cup sour cream
1/2 t. lemon juice
3/4 t. salt
1/2 t. baking soda
1/2 cup flour
In large bowl, combine all ingredients. Let the batter stand uncovered for 10 minutes. Spray large skillet with cooking spray and heat to medium high. Using about 1/4 cup of batter for each pancake, cook until golden on one side and around edge. Turn and brown the other side. Serve hot. (Amy adds: slather with real butter….mmmm)
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Kathleen Marie says
This sounds really yummy. Thanks!
I’ve made a similar recipe with ricotta cheese, so I can see using cottage cheese. They really are good! Oooohhhhh…can you imagine them with butter, powdered sugar and strawberries. Or…blueberries?