Cottage Cheese Corn Cakes
Have something different for breakfast when you serve these hearty hoecakes with syrup. They are also good served hot with butter and honey alongside steaming bowls of chili or just a simple mug of tomato soup.
There is no substitute for real buttermilk but you could substitute sweet milk soured with a teaspoon of lemon juice or vinegar. Stir, let clabber for a few minutes.
2 cups yellow cornmeal
2 tablespoons baking powder
½ teaspoon each salt and baking soda
1 cup cottage cheese
1 1/3 cups buttermilk
½ stick butter, melted
Put dry ingredients in a clean bag and jostle bag to mix. In a bowl whisk cottage cheese, eggs, buttermilk and melted butter. Stir in dry ingredients until evenly mixed. Ladle out about 1/3 cup at a time and cook as for pancakes until toasty on both sides. Serves 4 to 6.
See more of Janet Groene’s RV-ready recipes at https://campandrvcook.blogspot.com