I received this recipe decades ago from a church-woman in the Indiana town where I first taught school. I loved them then. I love them now. They are a cinch to prepare--only six ingredients--and the batter will keep for a day of two in the refrigerator.
These are not as large or as puffy as a regular pancake, so only pour enough batter to make a 3 or 4-inch circle. The inside will be wonderfully creamy. I serve with warm maple syrup and, in the summer, with fresh fruit. Makes about two dozen. Easy to prepare the night before for a homemade breakfast.
- 1 cup small-curd cottage cheese
- 1 cup sour cream
- 4 eggs
- 3/4 cup sifted, all purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
Put the cottage cheese and sour cream in a blender. Blend together. Add eggs, one at a time, and whirl until smooth. Stir in remaining ingredients until smooth and well blended.
Bake on a hot, greased griddle, electric skillet, or cast-iron skillet until bubbles break on surface. Flip. Continue to cook just until golden brown.