Four Cheese Flapjacks
Cheesiest pancakes you'll ever eat. Try them topped with a chunky applesauce, tomato salsa or chili.
3 (8-ounce) containers cottage cheese
7 large eggs, beaten
3 tablespoons melted butter
3/4 cup all-purpose flour
1 teaspoon salt
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 cup shredded smoked Gouda cheese
- Blend cottage cheese, eggs and butter in blender until smooth.
- In separate bowl, combine flour, salt, and remaining cheeses. Combine cheese mixture with egg mixture.
- Heat griddle or skillet over medium heat or to 375°F (190°C). Grease griddle with shortening. Griddle is ready when a few drops of water bubble and skitter rapidly around.
- For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown.
Makes 12 (4-inch) pancakes.