Author Notes
This comes from my husband's Aunt Fran. They are hands down the best pancake I have ever eaten. They taste lovely and have a very light texture. I use a variation with nonfat plain yogurt, whole wheat pastry flour and egg whites. They are delicious with blueberries too!!! —sensiblebloomers
Ingredients
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1/4 cup
cottage cheese or ricotta cheese
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1/2 cup
light sour cream or plain yogurt
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2
eggs
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1/3 cup
flour or whole wheat pastry flour
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1/2 teaspoon
baking soda
Directions
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Combine all ingredients in a blender and blend until smooth.
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Heat a large skillet or griddle to med-high. Spray with nonstick spray or grease with butter .
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Pour pancake batter into desired size. Cook until bubbles pop, then flip and cook until golden.
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Serve hot with butter and maple syrup.
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