READER REVIEWBlending sour cream and cottage cheese—ingredients that are traditionally associated with the creamy filling in blintzes—into the batter of these pancakes gives them a classic old-fashioned flavor. Top them with berry syrup to turn an ordinary morning into an extraordinary day.
—DIANNA DIGOY SAN DIEGO, CA
START TO FINISH: 30 MIN. • MAKES: 12 PANCAKES
1 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1 cup (8 ounces) sour cream
1 cup (8 ounces) 4% cottage cheese
4 large eggs, lightly beaten
Strawberry or blueberry syrup
Sliced fresh strawberries, optional
1. In a large bowl, combine the flour, sugar and salt. Stir in the sour cream, cottage cheese and eggs until blended.
2. Pour batter by 1/4 cupfuls onto a greased hot griddle in batches; turn when bubbles form on top. Cook the pancakes until the second side is golden brown. Serve with syrup and, if desired, sliced fresh strawberries.
READER REVIEW
“I have been using this recipe for many years and just love the flavor and texture. Love the pancakes with fresh blueberry sauce.”
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