Shelly's White Chocolate Raspberry Cottage Cheese Pancakes
1/2 cup Cottage Cheese (I use pre-mixed cottage cheese with pineapple)
1 Egg
3 Tablespoons Multigrain Pancake Mix
1 Tablespoon Sugar Free White Chocolate Pudding Mix, dry
12-15 Fresh Raspberries
1 Tablespoon Sugar Free Raspberry Jam (I use Smucker's Simply Fruit), nuked
Whiz in mini food processor. Spray pan with nonstick spray. Cook on low till bubbles appear, press 2 halved raspberries into each pancake, flip. Cook till done. Nuke SF Raspberry Jam for 25 seconds so it drizzles well. Serve each pancake with a drizzle of warmed jam and more fresh raspberries. Makes 4 small pancakes (pictured) or 8 silver dollar size.
These are very tender pancakes so smaller is better for flipping. They won't get any style points but they taste yummy. You could also do 1/2 cottage cheese, 1/2 ricotta cheese or all ricotta cheese (a little firmer)
You'll flip for these other Eggface Pancake creations:
Shelly's Cottage Cheese Lemon Pancakes with Orange Marmalade
Shelly's Leprechaun Pancakes
Shelly's Banana Cottage Cheese Pancakes with Sliced Strawberries
Shelly's Potato-less Potato Pancakes
Shelly's Blueberry Pineapple Cottage Cheese Pancakes
Shelly's Chocolate Monkey Pancakes
More Eggface Pancakes