Page 103 - Family cookbook v30_Neat

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Suzanne Maschmeyer

High Protein Cottage Cheese Pancakes

6 eggs

1 cup cottage cheese

1/2 cup flour

1/3 cup milk

1/4 cup oil OR applesauce

1 teaspoon vanilla extract

1. Blend all ingredients in blender. Batter will be smooth and thin.

2. Pour onto heated, lightly oiled griddle/skillet in about 3‐4” circles.

3. Turn over when top changes from shiny and wet to matte and dry

and when you can flip without pancake breaking.

4. Cook until both sides are golden brown.

5. Serve with favorite topping: butter and maple syrup, jam, or other.

Note
Cooked pancakes can be refrigerated or frozen and reheat well.
Batter can be refrigerated for a day or so. Be sure to remix if liquid has separated.

“This recipe came to us from Dick’s father, Edward Maschmeyer, who found it in a
newspaper – Cincinnati Enquirer (?) about 30 years ago.” Suzanne