|All purpose flour||3⁄4 Cup (12 tbs)|
|Milk||1 Cup (16 tbs)|
|Dry cottage cheese||12 Ounce (1 Carton)|
|Egg||1 , beaten|
|Ground cinnamon||1 Dash|
|Canned cherry pie filling||1 Cup (16 tbs)|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
In a bowl stir together flour and salt.
Combine milk and the 2 eggs; gradually add to the flour mixture, beating till batter is smooth.
Pour about 2 tablespoons batter into hot, lightly greased 6-inch skillet; quickly swirl skillet to spread batter evenly.
Cook over medium heat till pancakes are golden on bottom, 1 1/2 to 2 minutes.
Loosen; turn out onto paper toweling.
Repeat with remaining batter, making 12 pancakes.
In a bowl beat together cottage cheese, 1 egg,sugar,vanilla, and cinnamon till nearly smooth.
Place pancakes browned side up; spoon small amount of cheese mixture in centers.
Overlap sides and ends atop cheese filling.
Brown on both sides in butter.