|Sour cream||1 Cup (16 tbs)|
|Small curd cottage cheese||1 Cup (16 tbs)|
|Eggs||4 , slightly beaten|
|Sifted flour||3⁄4 Cup (12 tbs)|
|Softened butter||1 Tablespoon|
|Frozen blueberries||1 Cup (16 tbs) (Thawed)|
Blend sour cream and cottage cheese; add eggs and dry ingredients.
Beat with electric mixer until mixed well.
Drop batter by 1/2 cupfuls onto hot greased griddle; bake until bubbles break on surface.
Turn; bake until browned.
Spread pancakes with butter; stack as high as desired.
Top with blueberries.
May spread pancakes with sweetened whipped cream, fold in half and fold in half again, dusting with con- fectioners' sugar.
Arrange 4 pancakes on each serving plate.
Top with sweetened whipped cream and blue- berries if desired.