|Cottage cheese||1 Pound|
|Saltines||8 , crushed|
|All purpose flour||1 Cup (16 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Butter||1 Tablespoon, melted|
Mash cottage cheese well or force through a sieve.
Beat in 1 egg until mixture is light.
Blend in 2 teaspoons sugar and 1/2 teaspoon salt.
Stir in saltines until thoroughly blended; set aside.
Combine flour, remaining 2 teaspoons sugar, and 1/2 teaspoon salt.
Beat remaining egg until thick and piled softly; add flour mixture and mix well.
Stir in milk and melted butter.
Drop 1 tablespoonful batter onto a hot buttered 6- or 7-inch skillet.
Fry until brown on one side.
Turn out onto a paper towel, fried side up.
Repeat process until all batter is used.
Place a heaping tablespoon of the cottage cheese mixture in the center of each pancake.
Roll up and fry in buttered skillet until browned; or bake in a 350°F oven in a buttered baking dish until browned.