My mother made these delicious pancakes way back in the Depression years. She beat the batter by hand, but I use my blender. It does a great job in breaking down the cottage cheese for a smooth batter. -Ann Thomas, Telford, Pennsylvania
- 6 eggs
- 1 cup (8 ounces) cream-style cottage cheese
- 1/2 cup all-purpose flour
- 1/4 cup milk
- 1/4 cup canola oil
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- In a blender, combine all ingredients. Cover and process for 1 minute. Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown. Yield: about 14 pancakes.
Originally published as Golden Pancakes in Reminisce January/February 2001, p48
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