Cottage Cheese Pancakes (dairy)
Makes 12 to 14 pancakes
1 cup low-fat cottage cheese
1 egg white
1 whole egg
1 cup buttermilk or 1/2 cup buttermilk and 1/2 cup skim or low fat milk
2 teaspoons honey
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt, if desired
Optional: 2 tablespoons wheat germ
In a blender or in a bowl with an electric mixer, blend together all the wet ingredients.
In a medium bowl, combine all the dry ingredients. Pour in the liquid mixture, and stir the ingredients just enough to blend them. For each pancake, spread 1/4 cup of batter on a hot, greased skillet. Cook the pancakes over moderate heat until they are golden brown on the bottom and the tops begin to bubble. Then flip them over, and cook them until the undersides are golden brown.
Adapted from Jane Brody's Good Food Book