Cottage Cheese and Sour Cream Pancakes (Norwegian Pancakes)

A cross between a crepe and a pancake. Delicious!

I received this recipe decades ago from a church-lady in the Indiana town where I first taught school. I loved them then. I love them now. They are a cinch to prepare. Basically, there are only two vessels to clean! Better yet, the batter will keep for a day or two in the refrigerator.

Somewhere, I have the original hand-written card. The recipe title is "Norwegian Pancakes." After some research, I have not found anything similar. In point of fact, a Norwegian pancake mostly resembles a crepe which is then spread with jam and rolled. These are not of those ilk, but they are impressively delicious. Because of the dairy, they are high in protein. If you are on a ketogenic  diet, you could easily use an alternative flour.

These are not as large or as puffy as a regular pancake, so only pour enough batter to make a 3-or-4-inch circle. The inside will be wonderfully creamy. I serve these with warm maple syrup and, in the summer, along with fresh fruit.

These make about two dozen small pancakes. They are insanely easy to prepare the night before. Just keep the batter, covered, in the blender. In the morning, give it a whirl or two to redistribute. Makes for an amazing uncomplicated breakfast. The complication is up to you:  Bacon? Sausage? Fried eggs? You decide how you want to start your day.

Lacking a blender, a bowl and wisk will do. When I received this recipe, food processors were not around, LOL.

• 1 cup small-curd cottage cheese
• 1 cup sour cream
• 4 eggs
• 3/4 cup sifted, all-purpose flour
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt

Put the cottage cheese and sour cream in a blender. Blitz into a smooth paste. Add eggs, one at a time, and whirl until smooth. Stir in remaining ingredients until well blended.

Bake on a hot, medium-greased griddle, electric pan, or cast-iron skillet until bubbles break on surface. Flip. Continue to cook just until golden brown.