whole wheat cottage cheese pancakes.

Even with the whole wheat flour, these pancakes are so light I was able to roll them up.  A very posh little breakfast!  

1 c. whole wheat flour

1 t. salt

1/2 t. baking powder

1/4 t. baking soda

1 c. cottage cheese

3 eggs

4 T melted butter, plus more for the griddle

1/2 c. milk or water

maple syrup

powdered sugar

Fluff whole wheat flour before measuring.  Sift together flour, salt, baking powder and baking soda.  Set aside.  In another bowl, blend together cottage cheese, 3 eggs, and 4 T melted butter.  Slowly add dry ingredients to wet.  Mix together.  Add 1/4 c. milk or water at a time to thin batter out and reach desired consistency.  Be careful not to over mix.  The batter does not need to be completely smooth- just all ingredients blended together.     

Set griddle to 350.  If using a frying pan on the stove, turn heat to medium low.  Spray griddle or pan with cooking spray or move a pat of butter over the cooking surface.  When the griddle or pan is heated up, measure out 1/4 c. batter per pancake.  I got 9 pancakes out of this recipe using 1/4 c. batter per pancake.  The pancakes are ready to be flipped when bubbles start forming in the batter.  Double check before flipping by pulling up an edge of a pancake with your turner.  If it looks golden brown and you can lift the pancake from the surface easily, they are probably ready to be flipped.  The second side will take half as much time as the first side. 

To keep the pancakes warm, place them on a cookie sheet and into a 200 degree oven.  Cover with foil.     

I drizzled my pancakes with warm maple syrup and then sprinkled 1 t. powdered sugar over top for finishing touches.  

xx

val