Cottage Cheese Pancakes

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I found myself with some leftover cottage cheese in the frig.  I'm not a cottage cheese fan, but I like it in food where I don't have to deal with the strange consistency.  These pancakes sounded promising and they turned out to be very good, especially after I added some fresh strawberries to the batter.  I also added some coarsely chopped pecans, both are totally optional. I know that some people don't like "stuff" in their pancakes.  The cottage cheese also adds some protein to the pancakes.

1 cup unbleached flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
4 eggs
1 cup cottage cheese
1/2 cup milk
2 tablespoons oil (canola or sunflower seed)
1 cup chopped fresh strawberries
1/2 cup chopped pecans

Stir together the flour, baking soda, salt and sugar.  In a separate bowl, whisk together eggs, cottage cheese, milk and oil.  Add the flour mixture to the egg mixture and whisk just until blended.  At the this point you can add the strawberries and pecans if using.

Spray a griddle with cooking spray or brush with oil.  Be sure the griddle is hot.  Use about 1/4 cup of batter for each pancake.  Cook until the top begins to form small bubbles.  Flip the pancakes and cook until golden brown on both sides.

These pancakes are very tasty spread with a little butter and sprinkled with Penzeys vanilla sugar.

Adapted from Whole Foods Market.com

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