|Source: City Market's Serving Up Vermont Blog|
|Prep time: 15 minutes||Cooking time: 30 minutes||Total time: 45 minutes|
When the berries are in season, take a break from crepes and try these cottage cheese pancakes. They're also a nice light (and quick) dinner when it's too hot to cook much else. Try with a lightly dressed local greens side salad.
Combine oats, cottage cheese, eggs, 2 Tbsp yogurt, and baking soda in a blender. Blend until smooth and add more yogurt (or buttermilk) if needed. Allow the batter to rest for a few minutes while washing (and slicing, if using strawberries) the fruit, setting the table, etc.
Heat a heavy-bottomed pan to medium-high heat. When hot, great the bottom with a little butter. Pour or ladle some batter into the skillet and swirl it around (it doesn't have to be a perfect circle). When it bubbles, check to see if the pancake is golden underneath. If it is, flip and cook the other side until golden, as well.
Serve immediately with the prepared fruit and your choice of toppings: yogurt, honey, maple syrup, jam, the options are endless!