Description
These pancakes are a recipe Cheryl Herrick found in her international cookbook on the Russia page. This will make about 25-32 tiny pancakes.
Ingredients
| 1⁄2 | Cup | soft cream cheese |
| 2 | eggs, seperated | |
| 1 | Tablespoon (Metric) | sugar, maple sugar, or maple syrup |
| 1⁄2 | Teaspoon (Metric) | salt |
| 1⁄2 | Cup | whole wheat pastry flour, sifted |
| 1 | Cup | cottage cheese |
| 1⁄2 | Cup | pumpkin or butternut squash puree |
| 4 | Tablespoon (Metric) | butter |
Instructions
Mash the cream cheese with a wooden spoon until it's smooth. Beat the yolks into the cream cheese, add in the sugar, salt and squash puree. Beat until very smooth. Stir in the cottage cheese, then add the flour. Beat egg whites until they're white and stiff and hold a peak. Gently fold egg whites into batter. Heat 2 tablespoons butter in a large frying pan, and cook until the bottoms are set and the top looks nearly dry, about 2 miutes. Flip over and cook for another 2 minutes. Remove from heat and keep warm while you cook the rest. Serve plain, with sour cream, jam, both, or anything you like.
For serving (optional):
1/2 c. sour cream
1/2 c. apricot or other preserves
When I made this in these quantities, my 4 & 6 year old ate the entire recipe - 17 mini-pancakes each. They're pretty delicious, and apparently child-friendly, so you may want to double (or else be stuck making grown-up dinner later, as we were).