From The Inn at Manchester in Manchester, VT comes this unusual take on a breakfast staple. Yum!
1 Cup Cottage Cheese
4 Eggs Beaten (“Mom” prefers cage-free)
4 Tablespoon Melted Butter (“Mom” prefers organic)
½ Cup Flour (“Mom” prefers unbleached white whole wheat flour)
Whisk the first 3 ingredients. Fold in flour, bake on a pancake griddle, using medium high heat. Serve with Vermont maple syrup and apricot sauce. Enjoy!
*Recipe and image courtesy of BNBFinder.com.*