Super Fluffy Cottage Cheese Pancakes

I love cottage cheese pancakes, and this was a great variation. Recipe courtesy of NatashasKitchen.com. I used butter in place of olive oil although I would use regular if I did use--not light.

• Ready In: 25 mins
• Serves: 6
• Yields: 18 pancakes

Ingredients

• 16  ounces small curd cottage cheese
• 1  teaspoon vanilla extract
• 3  tablespoons honey
• 4  large eggs
• 1⁄3 cup raisins, regular or 1⁄3 cup white raisins
• 1  cup  all purpose flour plus 2 tbsp all-purpose flour
• 1  teaspoon baking soda
• 2  tablespoons  extra light olive oil, for each batch

Directions

1. In a medium bowl, whisk together 4 large eggs until well beaten.
2. Add 16 ounces cottage cheese, 1 teaspoon vanilla, and 3 tablespoons honey. Whisk until combined. Stir in 1/3 cup of raisins, if using.
3. In a separate bowl, whisk together 1 cup plus 2 tablespoons flour and a teaspoon of baking soda. If your baking soda has any lumps in it, sift it into the flour. Whisk the dry ingredients into your wet ingredients.
4. Heat a large skillet over medium-low heat and add 2 tablespoons oil or butter. Once the oil is hot, place a heaping tablespoon of pancake batter into the hot oil and saute until golden and puffed up (about 2 to 3 minutes per side).
5. Serve warm with sour cream, maple syrup, fruit, jam, or all of the above.