Description:

a much lighter version of the pancake

Source:

Jennifer Mitrevski

Serves/Makes:35-40 pancakes

Ingredients

• 8 oz (224 grm) cottage cheese
• 1/2 cup (125 ml) canola or vegetable oil
• 1 cup (225 ml) flour
• 1 cup (225 ml) milk (not skim)
• 6 eggs
• 1-1/2 tsp (7 ml) vanilla

Preparation

• Place all ingredients in a blender or food processor (use metal blade).
• Mix on high until all ingredients are blended (60-90 seconds).
• Drop batter onto hot griddle or pan, in two inch circles.
• Cook 1 - 2 minutes, then flip.
• Serve.
• These also keep very well over a period of days if refridgerated.

Comments

You may substitue lower fat versions of cottage cheese and milk, however skim milk will not work in this recipie.