Directions: |
Directions:1. Preheat the oven to 180 F and put a cookie sheet on the center rack (to keep your polish pancakes warm). Heat a pan/skillet on medium heat.
2. Whisk together the milk, flour, egg, and oil. Whisk hard... use your muscles! There should be no clumps, just nice smooth batter.
3. Lightly spray the pan with cooking spray. Using a soup ladle, add about 1/3 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, about 2 minutes.
4. Loosen edge of crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. While it is cooking, fill the center of the crepe with about 2-3 tbsp of cottage cheese, and then fold the crepe ( top and bottom first, then sides-overlapping). Gently flip over the burrito style crepe and cook for 1 minute. Both the top and the bottom should have golden brown spots. Slide crepe out of skillet, pop it in the oven to keep warm, and repeat with remaining batter.
5. When you've finished making your polish pancakes (makes about 10), serve on a plate with melted butter and maple syrup. Leigh will sometimes use creamy peanut butter instead of butter. Weird, but she says it is so good! Makes 3 servings (3 pancakes = 1 serving). |
Personal
Notes: |
Personal
Notes: This recipe comes from my mom (Angele Goff) and grandmother (Wallis- father's side). I grew up with this recipe and I love it. I made this for Leigh while we were dating, and it is one of her favorites. There was a long period of time where this was our regular weekend brunch.We still eat it at least once per month, if not more. We always have a container of cottage cheese in the refrigerator for the exact purpose of making this recipe. It's simple, easy, inexpensive, and tastes great!
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