Cottage cheese pancakes packed with protein

"My mother thought that breakfast should be loaded with protein, and pancakes were no exception. Not only do these flapjacks have protein-rich cottage cheese, but they also contain 6 eggs in the batter. Initially, Mom tried to sneak in a little brewer's yeast (a rich source of B vitamins) into the batter, an ingredient that made the mixture smell like sour socks. But my brothers and I complained so much that she eventually scrubbed the smelly stuff."

"1 cup cottage cheese 3/4 cup all-purpose flour 1/2 teaspoon salt 6 eggs 1/4 cup reduced-fat milk 1/4 cup vegetable oil For greasing pan: nonstick spray or vegetable oil Place all the ingredients in blender (except nonstick spray or oil for greasing pan). Cover blender and whirl until well combined and smooth, for about 1 to 2 minutes. Heat large nonstick skillet on medium heat. Spray with nonstick spray or heat about 2 teaspoons vegetable oil (tilting skillet to cover with oil)."

"Using a 1/4-cup measure, add batter to hot skillet. Cook for about 2 minutes or until dry around the edges, bubbles start to break and golden brown on bottom. Turn and cook until bottom is golden brown. Yield: About 30 (3 1/2-inch) pancakes Award-winning food writer Cathy Thomas has written three cookbooks, including "50 Best Plants on the Planet." Follow her at CathyThomasCooks.com."

The recipe combines cottage cheese, all-purpose flour, salt, six eggs, reduced-fat milk, and vegetable oil. Ingredients are blended until well combined and smooth, about one to two minutes. Cooking uses a large nonstick skillet heated to medium and greased with nonstick spray or a small amount of vegetable oil. Batter is portioned with a 1/4-cup measure and cooked roughly two minutes per side until edges are dry, bubbles form, and both sides turn golden brown. The recipe yields approximately thirty 3½-inch pancakes. Brewer's yeast was once added for B vitamins but removed because it produced a sour smell.

Read at Boston Herald