Norwegian Pancakes Recipe
Ingredients
| Sour cream | 1 Cup (16 tbs) | |
| 1 c. small curd cottage cheese | ||
| 4 eggs, slightly beaten | ||
| Flour | 3/4 Cup (16 tbs), sifted | |
| Sugar | 1 Tablespoon | |
| Salt | 3/4 Teaspoon | |
| Softened butter | ||
| Frozen blueberries, thawed | ||
Directions
Blend sour cream and cottage cheese; add eggs and dry ingredients.
Beat with electric mixer until mixed well.
Drop batter by 1/2 cupfuls onto hot greased griddle; bake until bubbles break on surface.
Turn; bake until browned.
Spread pancakes with butter; stack as high as desired.
Top with blueberries.
May spread pancakes with sweetened whipped cream, fold in half and fold in half again, dusting with con- fectioners' sugar.
Arrange 4 pancakes on each serving plate.
Top with sweetened whipped cream and blue- berries if desired.
Beat with electric mixer until mixed well.
Drop batter by 1/2 cupfuls onto hot greased griddle; bake until bubbles break on surface.
Turn; bake until browned.
Spread pancakes with butter; stack as high as desired.
Top with blueberries.
May spread pancakes with sweetened whipped cream, fold in half and fold in half again, dusting with con- fectioners' sugar.
Arrange 4 pancakes on each serving plate.
Top with sweetened whipped cream and blue- berries if desired.
Chef
