Cottage Cakes 

• 1 cup cottage cheese
• 4 eggs, beaten
• 4 tablespoons melted butter or margarine
• 1/2 cup all-purpose flour

    Whisk cottage cheese, eggs, and butter together.  Fold in flour.  Bake on pancake griddle using medium high heat.  Serve with Vermont maple syrup and apricot sauce.  Yields 2 - 4 servings.