I've made a lot of pancakes in my day. Mainly because Walt loves pancakes and I love Walt. Which means I'm always trying to find the perfect recipe to please him. Over the years I've attempted blueberry and buttermilk, and I even convinced him to like oatmeal when I made these. And you know what? They were all good. But (and there's always a but). They weren't great.
Little did I know that the cottage cheese pancakes I'd been enjoying every Christmas morning since I was a little girl would end the search. (Talk about right under my nose!) This recipe comes from my Grandmother Hagler and was included in a family cookbook compiled by my Aunt many years back. It's been a Dozier family tradition ever since. And when Walt tasted his first bite, it became a Thompson tradition, too!
I do go back to the others on occasion, because this girl needs a little excitement in in her life, but these will always be the perfect pancake. In Walt's humble opinion, at least.
Source: Grandmother Hagler
Yields: 6 - 8 pancakes (feeds 2)
This recipe easily doubles to feed a crowd. I use light sour cream and low-fat cottage cheese to delicious results, but I'm sure full-fat would work just fine.
3/4 cup sour cream
1/3 cup cottage cheese
1/2 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Preheat griddle to 325 degrees and lightly grease with cooking spray or butter.
Combine all of the ingredients in a blender and mix until smooth. Let stand for approximately 10 minutes. Pour batter in 1/4 cup portions onto the hot griddle. Cook until pancakes are covered with bubbles. Flip and continue to cook until the other side is golden brown (only turn pancakes once).