Recipe for Jewish Blintz Pancakes
|
Ingredients: 1 cup flour 1 tablespoon sugar 1/2 teaspoon salt 1 cup sour cream 1 cup cottage cheese 4 beaten eggs Put the
dry
ingredients into a large bowl and mix well. Add the sour cream,
cottage
cheese and beaten eggs. Do not stir, but fold the mixture only
until
the flour is bar ely moistened. Pour on a preheated, greased skillet.
This recipe will make approximately 16 pancakes. You can serve
this with strawberry or blueberry preserves. Very Good!
|
 The Best of Waffles and Pancakes: A Cookbook The crisp, honeycomb texture of waffles and the golden delicacy of pancakes are the perfect base for a host of delectable tastes. In The Best of Waffles & Pancakes, Jane Stacey has gathered a delicious assortment of recipes for just about every occasion. Incorporating whole grains, nuts, fresh fruits, and vegetables, she serves up favorites such as German Apple Pancake, Buttermilk Waffles, and Sourdough Pancakes, as well as inspired new lunch and dinner creations -- Cheddar & Onion Waffles with Chutney, Sweet Corn Cakes. Desserts couldn't be more tempting, from Belgian Waffles with Strawberries & Cream to Caramel-Pecan Waffles to Chocolate Crepes. Regional and ethnic influences are represented as well in such flavorful and hearty recipes as Blue Corn Pancakes, Potato Pancakes with Roasted Garlic, and Wild Rice & Smoked Cheddar Pancakes. With more than 45 inspired recipes and full-color photographs, The Best of Waffles & Pancakes is proof that these two wonderful foods are much more than simple breakfast fare. Click here to order!
Back to Home Page
| Email Me! | Copyright 1999-2007
|
|