Kathleen’s Cottage Pancakes

• Vegetarian

• Refrigerated

  • 6 Eggs

• Baking & Spices

  • 1/4 tsp Baking soda
  • 1/2 cup Flour
  • 1/2 tsp Kosher or sea salt

• Dairy

  • 1 1/2 cups Cottage cheese

Found on fountainavenuekitchen.com

Ingredients

• 6 eggs
• 1 1/2 cups cottage cheese
• 1/2 teaspoon kosher or sea salt*
• 1/2 cup flour (see comments above regarding gluten-free options)
• 1/4 teaspoon baking soda

Directions

• Beat eggs until light. Mash cottage cheese (Kathleen uses a food processor, I used my mini chopper to really get it smooth). Add to eggs along with the remaining ingredients. Drop by tablespoonfuls onto a lightly-greased griddle (I like to use my cast iron skillet) and cook over medium heat until browned on both sides and cooked through. Top with maple syrup or fresh fruit, as desired. Makes about 2 dozen small pancakes. I made mine a bit bigger and got 17 or 18.