|Unsifted all purpose flour||1 Cup (16 tbs)|
|Sour cream/Plain yogurt||1 Cup (16 tbs)|
|Cottage cheese||1 Cup (16 tbs) (Large Curd)|
|Eggs||4 , beaten|
|Vegetable oil||1 Tablespoon|
1. Mix the flour, sugar, and salt together in a mixing bowl. Add the sour cream, cottage cheese, and eggs. Fold the ingredients together until the flour is barely moistened.
2. Heat the oil in a heavy 12-inch skillet over moderate heat. Drop enough batter into the skillet to form 4 pancakes—about 1/4 cup of batter per pancake. Cook, uncovered, for 3 or 4 minutes, until browned on the bottom, then turn the pancakes and cook for another 3 or 4 minutes.
3. Remove the pancakes to a platter and set, uncovered, in a keep-warm (250°F) oven, while you make 3 more batches of pancakes in the same way. Add more oil to the skillet if necessary.