Makes lots and lots of pancakes.

(This is adapted from a recipe that comes from my parents. They got it from a babysitter who lived in the apartment above ours in San Francisco in the '70s.)

Best to make the batter the night before. Keep it in the fridge. They are thin, delicate and crepe-like. You can replace the crème fraîche with sour cream or yoghurt. Don't get all crazy and add whole grain anything because I swear they won't be as tasty. 


7 eggs

1 cup cottage cheese

1 1/4 cups crème fraîche

2 teaspoons vanilla extract

1 1/4 cups flour

1 teaspoon baking powder

1/4 teaspoon salt


Place all ingredients in the blender. Blend for 10 seconds. Scrape down the sides. Blend for about 15 more seconds. Pour into a pitcher. Use right away if you want. Or (even better) place it in the fridge overnight. 

It separates a bit when it sits in the fridge. The color can also look a little funky and green. Don't worry. Just mix it well right before use and all will be well.

Crank a griddle to high heat. Turn down to medium heat. Add some butter. Carefully pour batter to desired size (it will spatter a bit). They cook very fast (about 30 seconds per side). You'll need to keep regulating the heat between each batch. Best to eat them right away. They don't hold up for long. Serve with butter and warm maple syrup.