Cottage Cheese Pancakes W/ Fruit Sauce

Easy to prepare, sweet and moist small pancakes can be an appetizer or main dish. Can be prepared ahead and can store for up to a week.

Pancakes:2-cups lowfat cottage cheese, 2 large eggs,1/4 cup sugar,1-tbs lemon juice, pinch salt,1-cp flour,3-tbs melted butter, 3-tbs oil.
Fruit Sauce: 2-1/2 cups apple juice, 3/4 cup sugar, 2-tbs corn starch, 1 bag frozen fruit of your choice.

PANCAKES: Whip cottage cheese until creamy (food processor works best for removing all lumps). Add sugar, eggs, lemon juice and salt. Mix well and add flouruntil batter becomes thick. Refrigerate until ready to cook. Batter may be prepared a day or two in advance.
When ready to cook, brush hot griddle or non-stick pan with buter and/or oil. Drop batter by tablespoos to make pancakes about 3 inches in diameter. When bottom is lightly browned and bubbles have formed on surface turn over and brown other side. Serve two cakes and a dollup of sour cream or creme' fresh.
FRUIT SAUCE: Heat two cups of apple juice and sugar in a saucepan until sugar disolves (reserve 1/2 cup of apple juice to add to next step). Dissolve corn starch in reserved juice and then add to the apple/sugar mixture. Keep on heat and add frozen fruit stirring until fruit has softened. Sauce can be served immediately or it can be chilled and served later either warm or cold depending on its use.

Recipe Summary:
Yield: 25-30
Prep Time: 20-30 minutes
Cook Time: 5 minutes

Recipe Provided By:
Morning Glory Inn
Snowshoe, WV

Snowshoe Bed and Breakfast Inns