Cottage Cheese Pancakes

In honor of Yehudit, many people have the custom of eating dairy foods. A popular combination of the custom of dairy and oil is Cottage Cheese Pancakes.

Cheese latkes use the same basic ingredients as cheese blintzes, minus the milk in the batter, but they are considerably easier to prepare. Measure, stir, cook, and enjoy these golden, crisp cheese pancakes. Top the latkes with cinnamon and sugar, applesauce, or sour cream. Fresh fruit, either sliced strawberries or sliced ripe peaches, make a good topping as well.

Ingredients:

• 1 cup (8 ounces) cottage cheese
• 1 cup unbleached white flour
• 2 tablespoons sugar (optional)
• 1/4 teaspoon cinnamon
• 4 eggs (graded large)
• 1/4 cup (1/2 stick) butter for frying, approximately

Optional accompaniments described above

Directions:

In a medium bowl, use a large spoon to beat together the cottage cheese, flour, sugar and cinnamon, and the eggs. In a 10-inch skillet, melt part of the butter over moderate heat until sizzling but not brown.Using 2 tablespoons of batter per pancake, spoon the batter into the hot butter.Fry until set and brown on one side, then turn and brown the other side. Add more butter to the skillet, continue cooking.Serve immediately with any accompaniments you like.