Cottage Cheese Pancakes.... yes that is right! Sounds a bit odd even if you do like cottage cheese, but I don't like cottage cheese and I love these. It's just a different spin on the pancake that hads a richness and flavor to breakfast. The recipe (as far as I know) orginated from my Grandma McCoy. She perfected the recipe and made them every time we came to visit. They are much more filling then regular pancakes and less bread-y.
You can eat them with butter and syrup just like regular pancakes, but we always had them with Grandma's homemade raspberry jam. That is why mine have raspberry jam with them.
Cottage Cheese Pancakes
Makes: 7-8 5" diameter pancakes
2 tbsp. sugar
1 tsp. salt
1 pint of cottage cheese
1 cup flour
Combine all of your ingredients in a bowl and mix until well incorporated. Heat your teflon skillet or griddle to medium heat (you don't want to cook these fast). The batter will be thick so spoon a good helping into your skillet and spread it out with a fork. Cook for about 2 or 3 minutes on one side and then flip and cook for another couple minutes. Of course you can take a peak under the pancake to see if it's ready to flip sooner.
Top with your favorite pancake toppings and serve!!!