Light and fluffy pancakes from non-standard ingredients. Can substitute flour for buckwheat flour to make it gluten free.

Takes 20 mins.

Suitable for gluten free and vegetarian diets.*

Makes 4 servings.

Ingredients

1 cups	flour	sifted
1 tsp	baking soda
1 tsp	salt
4	eggs
0.66 cups	cottage cheese
1.5 cups	sour cream
	butter	for frying

Instructions

All ingredients in bowl. Hand-held electric beater. Thin with milk if needed. Moderate heat. Melt butter. Wait for bubbles to appear in mixture. Turn when golden brown. Serve on warmed plate with maple syrup, yoghurt.