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1 c. milk
1 tsp baking powder
2 tbsp butter or margarine
1/4 tsp salt
2 beaten eggs
cottage cheese or ricotta cheese (low fat ricotta is best.)
1/2 c sifted flour
Heat together milk and butter; cool slightly. Beat eggs; stir in milk—butter mixture. Combine flour, baking powder and salt. Add to egg-milk mixture and beat until smooth. Pour 1/4 c batter onto griddle or 8 inch skillet. Tip pan to coat bottom. Turn when surface is dry. Makes 8-10 thin pancakes. Keep pancakes warm until all are cooked. Fill with either whipped cottage cheese or ricotta.
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