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Cottage Cheese Pancakes

by

Yield: 10 four-inch pancakes.

"These light, tender pancakes are always a hit and are our number one recipe request." -The Churchill House Inn, Brandon, Vermont

Ingredients:

  • 1 cup cottage cheese
  • 1/2 cup flour
  • 4 eggs
  • 6 tablespoons melted butter

Instructions:

Combine cottage cheese, flour, and eggs in the bowl of a food processor and process briefly. Add melted butter and process until it ts blended. Batter should be slightly lumpy. Drop on preheated griddle using 1/4-cup measure. Cook for 1-1/2-2 minutes, lift to see if golden brown, and if so, flip over and cook other side until golden; Do not overcook. Pancakes will be moist because of the cheese.
Updated Monday, August 6th, 2007
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