1 cup large curd cottage cheese
1/4 cup whole wheat pastry flour
1/4 cup rice flour
1/4 cup melted unsalted butter
Extra butter for frying
Beat the cottage cheese till smooth and looks whipped. Add the eggs, and beat. Then add the flours and beat again. With the beater running add the melted butter.
Heat a griddle and add butter. Melt til bubbly then spoon 1/4 cup of batter for each pancake. Cook til set and then flip and cook until set on second side. Makes 12.
Serve with Raspberry Maple Syrup. Prepare as follows:
1 cup Vermont Maple Syrup
2/3 cups raspberries, fresh or frozen
2 T. Raspberry Jam
Heat the maple syrup and raspberries and bring to a boil. Add the jam and bring just to a boil again. Let sit for a minute and spoon on warm pancakes.
Topics: Recipes |