Hilda’s Sour Cream-Cottage Cheese Pancakes
This is my mom’s recipe for rich and unusual pancakes. These were a special treat growing up before we knew anything about fats, carbs or cholesterol. I suppose you could use egg substitute, lite sour cream and fat free cottage cheese, but I can no longer vouch for the recipe. I’ve never tried to change the recipe for fear of besmirching my mother’s reputation. If you do lighten up this dish, let me know how it turns out.
1 1/2 cups flour
1 tsp. salt
1 tsp. baking powder
1 tbsp. sugar
1/4 cup melted butter
1 cup sour cream
1 cup cottage cheese
Sift dry ingredients. Beat eggs well. Add butter, sour cream, cottage cheese and dry ingredients. Stir well until blended. Batter will be lumpy.
Melt 1 1/2 tbsp. butter and 1 1/2 tbsp. oil in heavy frying pan. Using a 1/4 cup, pour batter into hot pan, forming pancakes. Fry until cakes are golden brown on one side, then brown on other side. Serve with sour cream, preserves, syrup or plain.
Makes about 3 dozen 3-inch pancakes.