1 cup Darigold Small Curd Cottage Cheese
1/2 cup all-purpose flour
1 tablespoon sugar
1 teaspoon vanilla extract or grated lemon peel
6 tablespoons Darigold Butter melted, plus more for greasing the skillet
Lightly grease an oven-proof platter and set aside. Beat eggs in a medium bowl; stir in cottage cheese, flour, and sugar and mix until just blended but still lumpy. Gently stir in melted butter and vanilla to combine.
Heat a large non-stick skillet or a griddle over medium heat; swirl a pat of butter over bottom of pan. Pour batter by 1/4-cupsfull onto the skillet, allowing for space between each pancake. Cook until edges are light golden brown and bubbles form on the top. Turn pancakes over and cook until the bottoms are light golden brown.
Pancakes should have a crispy outside and creamy inside. Place cooked pancakes on platter in 200°F.-oven to keep warm while you cook remaining pancakes. Serve with butter and warm maple syrup or honey. Makes about 16 (4-inch) pancakes.