4                    Eggs

1 C                 Small Curd Cottage Cheese

1/2 C              Flour

1 T                 Sugar

6 T(3/4 Stick) Butter, melted, plus more for greasing skillet

1 t                  Vanilla Extract or Grated Lemon Peel


Lightly grease an oven-proof platter and set aside. Beat eggs in a medium bowl; stir in cottage cheese, flour, and sugar. Mix until just blended but still lumpy. Gently stir in melted butter and vanilla to combine.

Heat a large non-stick skillet or a griddle over medium heat; swirl a pat of butter over bottom of pan. Pour batter onto the skillet in 1/4-cups portions onto the skillet, allowing for space between each pancake. Cook until edges are light golden brown and bubbles form on the top. Turn pancakes over and cook until the bottoms are light golden brown. Pancakes should be crispy outside and creamy inside. Place cooked pancakes on platter in 200°F.-oven to keep warm while you cook remaining pancakes. Serve with butter and warm maple syrup or honey.

Photo courtesy of Darigold.

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