Cheese Pancakes Recipe
Summary
CuisineAmerican
Ingredients
| Eggs | 2 | |
| Milk | 2/3 Cup (16 tbs) | |
| 1/2 cup Pillsbury self-rising flour | ||
| Salt | 1/4 Teaspoon | |
| Cottage cheese | 1 Cup (16 tbs), creamed | |
| 2 cups (1/2 lb.) shredded | ||
| Mozzarella cheese | ||
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
Directions
Combine eggs and milk in medium mixing bowl with rotary beater.
Add flour and salt.
Beat, until, smooth.
Heat a 9-inch skillet over medium high heat.
Grease lightly before baking each pancake.
Pour batter, 1/3 cup at a time, into skillet, tilting pan to spread evenly over bottom.
When pancake is light brown and set, turn to brown other side.
Prepare 4 9-inch pancakes.
Place pancake on bottom of 10-inch pie pan.
Spread with 1/4 CUP cottage cheese, 1/4 meat mixture, 1/2 CUP Mozzarella cheese and 1 tablespoon grated Parmesan cheese.
Repeat layers with remaining pancakes ending with cheese.
Add flour and salt.
Beat, until, smooth.
Heat a 9-inch skillet over medium high heat.
Grease lightly before baking each pancake.
Pour batter, 1/3 cup at a time, into skillet, tilting pan to spread evenly over bottom.
When pancake is light brown and set, turn to brown other side.
Prepare 4 9-inch pancakes.
Place pancake on bottom of 10-inch pie pan.
Spread with 1/4 CUP cottage cheese, 1/4 meat mixture, 1/2 CUP Mozzarella cheese and 1 tablespoon grated Parmesan cheese.
Repeat layers with remaining pancakes ending with cheese.
Chef
