|Milk||2⁄3 Cup (10.67 tbs)|
|Self rising flour||1⁄2 Cup (8 tbs) (Pillsbury)|
|Creamed cottage cheese||1 Cup (16 tbs)|
|Shredded mozzarella cheese||1⁄2 Pound (2 Cups)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Combine eggs and milk in medium mixing bowl with rotary beater.
Add flour and salt.
Beat, until, smooth.
Heat a 9-inch skillet over medium high heat.
Grease lightly before baking each pancake.
Pour batter, 1/3 cup at a time, into skillet, tilting pan to spread evenly over bottom.
When pancake is light brown and set, turn to brown other side.
Prepare 4 9-inch pancakes.
Place pancake on bottom of 10-inch pie pan.
Spread with 1/4 CUP cottage cheese, 1/4 meat mixture, 1/2 CUP Mozzarella cheese and 1 tablespoon grated Parmesan cheese.
Repeat layers with remaining pancakes ending with cheese.