The famous pancakes!
These light, creamy pancakes have been served in our dining room for forty years or more. This is our number one recipe request. It was featured by Gourmet magazine in June 2005, and on Project Foodie in July 2008. The recipe (which makes about two dozen small pancakes) may be doubled for larger crowds; just work in batches and keep the finished pancakes on a warm platter in a 200F oven until you are ready to serve.
1/2 cup butter ~ 1 heavy cup cottage cheese ~ 4 eggs ~ 1/2 cup flour ~ spray oil for griddle
Melt butter in microwave-safe mixing bowl. Stir in cottage cheese. Add eggs and combine thoroughly. Add flour until blended. Drop about 2 tablespoons at a time on lightly greased 350F griddle. Cook first side until bubbles break on top; turn. Pancakes will be light golden brown, crisp on outsides and creamy on insides. Serve with warm Vermont maple syrup.
We’ll add other recipes here from time to time.