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My Mother’s Pancakes

Serve these pancakes with butter, pure maple syrup (my favorite!) or fruit preserves. You can store leftover pancakes in the refrigerator for a day or two, and reheat them in a microwave oven.

I ought to try substituting crème fraîche and lowfat plain yogurt for the sour cream.


  • 1 cup cottage cheese, lowfat or nonfat is fine
  • 1 cup sour cream
  • 2 eggs
  • 1 teaspoon baking soda
  • 1/2 to 1 teaspoon sea salt
  • (optional) 1/4 cup roasted wheat germ or oat bran
  • 1 1/2 to 2 cups flour
  • (optional) vegetable oil, such as safflower or canola


  1. Using a whisk, mix the cottage cheese, sour cream and eggs together in a bowl.
  2. Stir in the baking soda, salt and wheat germ or oat bran, if used.
  3. Stir in the flour: the batter doesn’t have to be perfectly smooth, however. The amount you use determines how thick you want the pancakes. If you need to thin it, just add water; to thicken, add more flour.
  4. Preheat a frying pan or griddle over medium heat. If the pan isn’t non-stick, add a couple of teaspoons of vegetable oil. If you sprinkle a few drops of water on the griddle and they bounce a bit, you’re ready.
  5. Ladle the batter a few tablespoons at a time, trying to keep the individual pancakes from touching as they spread.
  6. Let the pancakes cook for about 2 to 3 minutes per side. They’re done when they have a golden tan color. Serve hot.

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