Mix together all ingredients until well blended and batter is smooth, although there will still be small lumps of cottage cheese.

Fry on lightly greased griddle or frying pan; leave plenty of room between pancakes for turning…and turn quick because the batter is thin, but you’ll soon get the hang of it.

If you’ve ever eaten cheese blintzes or crepes, these pancakes will prove reminiscent.

Not really a pancake, per se, these delicate pancakes make for an excellent light brunch or lunch when paired with a tossed green salad or fruit.

Or try them rolled around a bit of blackberry jam and then sprinkled with powdered sugar.

I make these for breakfast, lunch, and sometimes even dinner because they’re just that good!