Ingredients

• 1 cup cottage cheese
• 4 large eggs, lightly beaten
• 1/2 cup all-purpose white flour
• 6 tablespoons unsalted butter, melted
• 3 cups fresh strawberries, sliced

Preparation

1. In a medium-sized bowl, combine cottage cheese, eggs (lightly beaten), flour and melted butter.
2. Spray griddle or frying pan with non-stick cooking spray or butter.
3. Heat griddle or frying pan over medium to high heat. Ladle about 1/4 cup of batter onto the griddle to form pancakes (about 4″ in diameter).
4. Cook pancakes for 2-3 minutes until the undersides are lightly browned, then turn to brown other side.
5. Transfer the pancakes to a heated platter.
6. Continue to make pancakes with the remaining batter.
7. Top each serving of pancakes with 1/2 cup sliced strawberries.

Helpful hints

• Blueberries, raspberries, blackberries or canned peaches also make a great substitution for strawberries.
• Pancakes can also be topped with sugar-free or regular jam or pancake syrup or whipped topping.
• You can flick water across the griddle or frying pan surface, and if it beads up and sizzles, it’s ready for the pancake batter.