I am no authority, but I got the distinct impression that Serbian cooks love cottage cheese; it seems like it is in everything. Yes, this is another “Sigi Beck-Hodjera” recipe, which I love because it is a lighter version of pancakes. Some people swear they cannot stand cottage cheese, but I promise the textury goop is undetectable in these pancakes – even for the most discerning of palates.
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Ingredients:
Instructions:
Ingredients:1 cup unbleached flour
1/2 tsp baking soda
1/4 tsp salt
2 TB sugar
4 eggs
1 cup cottage cheese
1/2 cup milk
2 TB canola oil
Instructions:
In a large mixing bowl, blend the flour, baking soda, salt and sugar. In a separate mixing bowl, whisk together the eggs, cottage cheese, milk and oil. Add the flour mixture to the liquid ingredients, whisking until completely blended. It is best if you can let the batter sit over night.
Spray a skillet or a griddle with canola oil spray. Heat over medium. Drop batter by the quarter cup onto the hot skillet. Cook just a few minutes, checking the underside and adjusting the heat as needed. Flip when browned and continue to cook on the other side until lightly browned.
