Blacksburg Pancakes

Source: Diann Bellamak and Jon Dubovsky

Yield: about 18 five-inch pancakes

Rating: 4/5 - simple, good

Ingredients

• 2 cups self-rising flour
• 1 cup fat-free or low-fat cottage cheese
• 3 Tbsp. vegetable oil
• 2 large eggs
• ¼ cup sugar or Splenda (sucralose)
• ½ tsp. cinnamon
• ½ tsp. apple pie spice
• 1/8 tsp. salt
• milk or soy milk (to thickness)

Directions

• Mix dry ingredients in a bowl. Add cottage cheese, oil, and eggs. Blend until fairly uniform (mixture will be lumpy).
• Add milk to achieve proper batter thickness. Mix to remove lumps, but do not over-mix.
• Ladel onto a lightly-greased (cooking spray works well) griddle or pan over medium heat. Cook until the bottom browns slightly, then flip and repeat.

Notes

• This recipe easily accepts chopped apples (1 small apple works well), blueberries, or other fresh fruit in the batter. Fold them in after mixing with the milk.
• Don't scrimp on the cottage cheese. Too little and the wonderful fluffy moistness of the pancakes will disappear.
• This recipe also makes good waffles.
• We've made this with many variations -- less oil, add a bit of applesauce, more or less cinnamon, a bit of vanilla extract, you name it.