Cottage Cheese Pancakes

This recipe came from a friend of a friend. I'm not sure of the original source, but this seem less doughy than most pancakes to me. Low carb, high fat, easy to make, everyone likes them. I made 1 dozen 4 inch pancakes from this recipe, 67 cal per serving. 

Original recipe:
1 cup creamed cottage cheese (about 1/2 pound)
4 eggs
5-6 level tablespoons flour
3 tablespoons butter, melted but not browned

pinch of salt

Modified recipe:
1 cup creamed cottage cheese (8 oz)

2 eggs

1/2 banana

5 Tbs flour (1/3 cp)

scant 1/4 tsp baking soda

2 tablespoons butter, melted but not browned

pinch of salt

water to thin

Using a spatula, rub the cottage cheese through a fine sieve set over a small mixing bowl. Beat the eggs with a fork or whisk only long enough to combine them, and stir them little by little into the cheese. When they are completely absorbed, beat in the flour, a tablespoon at a time, then stir in the melted butter and salt. If the mixture appears too fluid - it should hold its shape briefly in a spoon - stir in a little more flour, a teaspoon at a time, until the batter reaches the proper consistency.

Or you can just dump everything into a blender :).

Lightly oil the bottom of a heavy 10 - 12 inch skillet, and place it over high heat. When a drop of cold water flicked
across it splutters and evaporates instantly, drop in the cheese mixture, a large tablespoon at the time, leaving about an inch between pancakes, they will spread out.  Our cast iron skillet equilibrates at the lowest setting after a very long warm up period.

Lightly brown the pancakes for about 2 minutes on each side.

Serve at once for breakfast or cool and refrigerate or freeze for a meal later in the week. You can add a sweet topping, but I like them plain.