Cottage cheese pancakes

By jennifermc

Inn at Round Barn Farm

Ingredients

• 1 cup large curd cottage cheese
• 4 eggs or 1 cup egg starts
• 1/2 cup flour
• 6 Tbs melted butter ( 1 stick minus 2 tbs)

Preparation

Step 1

Whip cottage cheese in mixer.
Add flour & Eggs, mix again.
Add butter with mixer on thru the top

It should be a thick batter. Add flour if it needs thickening

Cook pancakes until golden then flip & cook 1 more minute.

Do not overcook. Pancakes are moist & should spring to the touch.

Raspberry maple syrup:
1 cup maple syrup
2/3 cup fresh or frozen raspberries
2 tbs rasp jam

Combine syrup & berries in a nonstick sauce pan. Heat on low until rasp thaw, stir occasionally. Stir in the jam. Heat until syrup boils, then turn heat off & let sit to thicken