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Cottage Cheese Pancakes

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“This is Pamela Lanier's Bed and Breakfast recipe from the Inn at Round Barn Farm in Vermont. I love it since it is fail proof and delicious! I make this at least once a week and have also made extra to freeze for later.”
READY IN:
10mins
SERVES:
4
YIELD:
16 pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Whip cottage cheese in KitchenAid or similar mixer. Add the flour and eggs and start the mixer again. With mixer on, add melted butter. This should be a thick batter.
  2. Test a small amount of batter on grill. Add a small amount of flour if it needs thickening.
  3. Cook pancakes until golden, then flip and cook for an additional minute. Do not overcook. These pancakes are moist and should spring back to the touch.
  4. Serve plain or with favorite topping.

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