Preparation:

1. Mix cottage cheese, eggs, milk and oil.

 

2. Sift together flour and baking soda. Add salt and sugar.

 

3. Add wet ingredients to dry ingredients, then stir until just blended.

 

4. Heat a lightly oiled griddle or frying pan over medium high heat. Pour approximately 1/4 cup batter into the pan. Cook each side until the golden brown.

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Since lot of you didn’t like my old recipe for pancakes without eggs, I have found another one which I hope you will like.


NEW RECIPE

Makes 8 pancakes

Ingredients:
1 cup all-purpose flour
1 teaspoon sugar
1 teaspoon cinnamon
2 teaspoon baking powder
1 cup whole milk
1 tablespoon vegetable oil
1 tablespoon water
1 teaspoon vanilla extract
2 tablespoon butter

Preparation:

1. Combine dry ingredients and mix slightly. Add milk, oil, water, and vanilla. Whisk together until just combined. Be careful not to over mix – it should still be slightly lumpy. Set aside to rest for a few minutes.
2. Heat a large skillet over medium-high heat until hot. While pan is heating, add butter. As soon as the butter is melted, add melted butter to pancake batter.
3. Return pan to stove and stir butter into batter.
4. When pan is hot, with a measuring cup or ladle, pour 1/4 cup of batter into the skillet for each pancake.
5. Cook until bubbles form on the surface. Carefully flip pancakes with turner/spatula and cook until golden brown.

Note: This recipe also works well with whole wheat flour. Chopped fruit, nuts or chocolate chips can be added to batter before cooking for a unique treat.

Submitted to www.cooks.com by: Dawn Linke



OLD RECIPE

Ingredients:
300 g (10 oz) flour
1 tsp baking powder
few drops lemon juice
1 tsp vanilla extract
1 cup milk
1 cup water
1 teaspoon sugar
a pinch of salt

Preparation:
Mix all ingredients.
Heat a lightly oiled frying pan over medium high heat. Pour approximately 3 Tbsp batter into the pan. Cook each side until the golden brown.

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Preparation:

1. Mix all ingredients.

 

2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour approximately 1/4 cup batter into the pan. Cook each side until the golden brown.

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Preparation:

1. Mix homemade bisquick, milk and eggs until well blended.

 

2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour approximately 1/4 cup batter into the pan. Cook each side until the golden brown.

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Ingredients:
BATTER:
250 g (0.5 lb) flour
2 eggs
1 cup milk
1 cup sparkling mineral water
salt
FILLING:
500 g (1 lb) cottage cheese
4 eggs
150 g (5 oz.) sugar
grated lemon rind
1 tsp vanilla extract
TOPPING:
1 3/4 cups cream

Preparation:

1. BATTER: Mix eggs with salt. Gradually add flour, milk and mineral water. Mix until smooth. Let stand 30 minutes before cooking.
   Heat a lightly oiled frying pan over medium high heat. Pour approximately 3 tablespoons of batter into the pan, swirling to coat the bottom of the pan evenly. Cook each side until the golden brown (about 2 minutes each side).

 

2. FILLING: Whisk egg whites. In a separate bowl mix egg yolks and sugar until foamy. Add cottage cheese, lemon rind, vanilla extract and beaten egg whites.

 

3. ASSEMBLE: Add 2 tablespoons of cheese mixture down the center to each crepe and roll up as you would an egg roll. Place them seam side down in the oiled pan. Continue doing that till the pan is full.

 

4. Put layer of cream on top of the pancakes till they are all covered. Bake in 175 C (350 F) oven for 15 minutes.

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