Author Notes: This comes from my husband’s Aunt Fran. They are hands down the best pancake I have ever eaten. They taste lovely and have a very light texture. I use a variation with nonfat plain yogurt, whole wheat pastry flour and egg whites. They are delicious with blueberries too!!! —sensiblebloomers
Serves: 2-3
Ingredients
-
1/4
cup cottage cheese or ricotta cheese
-
1/2
cup light sour cream or plain yogurt
-
2
eggs
-
1/3
cup flour or whole wheat pastry flour
-
1/2
teaspoon baking soda
Directions
- Combine all ingredients in a blender and blend until smooth.
- Heat a large skillet or griddle to med-high. Spray with nonstick spray or grease with butter .
- Pour pancake batter into desired size. Cook until bubbles pop, then flip and cook until golden.
- Serve hot with butter and maple syrup.