Makes 12 Cakes
Ingredients
- 4 eggs
- 2 cup cottage cheese
- 1 cup sour cream
- 3 teaspoons sugar
- 1 teaspoon salt
- 3/4 cup whole wheat flour
Preparation
Preheat griddle on low heat. Break eggs separately and slip into medium-sized mixing bowl. Beat eggs thoroughly until well blended. Add cottage cheese and sour cream to eggs. Use rotary beater to beat until well mixed with melted fat. Pour mixture into greased shallow pan. Bake in moderate oven (375° F.) about 25 to 30 minutes for the cupcakes in small tins, or 30 to 40 minutes for the shallow cake. Serve hot or cold, plain or frosted, as desired. Free of lumps. Stir in sugar and salt. Add flour gradually, beating well after each addition.
Mixture will be a thin batter.
Drop by wooden spoonfuls or large tablespoonfuls onto lightly greased griddle. Cook on one side until delicately browned, then turn cakes over and brown delicately on other side. Be sure to keep heat moderate as cakes will burn easily. If average-sized griddle is used and cakes are not served as cooked, keep first batch hot in slow oven while remaining cakes are cooking.