1 cup all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon salt
1 cup sour cream
1 cup cottage cheese
4 eggs, beaten

Put the dry ingredients into a large bowl and mix well. Add the sour cream, cottage cheese and beaten eggs. Do not stir, but fold the mixture only until the flour is barely moistened. Pour onto a preheated, greased skillet. Serve with raspberry, strawberry or blueberry preserves.

Yields about 16 pancakes.