• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 cup (8 oz.) sour cream
• 1 cup (8 oz.) 4% cottage cheese
• 4 eggs, lightly beaten
• strawberry or blueberry syrup
• sliced fresh strawberries, optional

In a large bowl, combine the flour, sugar and salt.  Stir in the sour cream, cottage cheese and eggs until blended.

Pour batter by 1/4 cupfuls onto a greased hot griddle in batches; turn when bubbles form on top.  Cook until the second side is golden brown.  Serve with syrup and strawberries, if desired.

YIELD:  12 pancakes