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      • Herbed Chicken and Rice
      • Baked Salmon Dijon
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      • Orecchiette with Broccoli Rabe
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      • Almond-Crusted Pork with Dipping Sauce
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      • Chicken with Snap Peas
      • Grilled Chicken & Vegetables
      • Smoky Barbecue Chicken
      • Spicy 3-Bean Vegetarian Chili
      • Asian Noodles and Chicken
      • Herb-Rubbed Pork Tenderloin
      • Chicken and Dumplings
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      • Thyme & Garlic Roasted Turkey Breast
      • Roast Pork with Apples & Onions
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      • Bourbon Glazed Samon
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      • Orzo, Feta & Sundried Tomato Salad
      • Grilled Asparagus
      • Cranberry, Almond & Broccoli Salad
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      • Fresh Corn Sauté with Pepper & Onion
      • Green Beans with Toasted Almonds
      • Shaved Brussels Sprouts Salad
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      • Roasted Butternut Squash
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Silly Pancakes

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​​Click to download recipe
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photo of completed Cottage Cheese Omelet recipe
 Makes 12 pancakes, serving size 1 pancake.
Recipe adapted from The Wholesome Dish.


Ingredients 
1 cup milk
1/2 cup sour cream
1/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1-1/2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt
Butter for greasing the pan (about 3 tablespoons)
Maple syrup for serving

Toppings
Strawberries, bananas, blueberries, apples, slivered almonds, chocolate chips, pretzel sticks

Nutrition
Calories:  113
Total fat:  3g
Cholesterol:  36mg
Sodium:  222mg
Total Carbs:  17g
​Protein:  3g
Calcium:  7mg
​Potassium:  138mg
NOTE: Nutrition info does not include butter or toppings
Directions
  1. Prep any of the decorative toppings that you plan to use before making your pancakes.
    OWL: Banana slices & blueberries for eyes, tip of strawberry for nose, slices of strawberry for wings, slivered almonds for feathers.
    SUN: Chocolate chips for eyes, blueberries for smile, sliced strawberries for sun rays.
    CRAB: Banana slices & blueberries for eyes, apple quarters for claws, apple pieces for face, pretzel sticks for legs.
  2. Preheat oven to 250 degrees.
  3. In a large bowl, add the milk, sour cream, sugar, eggs, and vanilla. Whisk until combined. It’s ok to have small lumps of sour cream.
  4. Add the flour, baking powder, and salt. Stir just until no large clumps of dry flour remain, trying not to over mix. The batter should be very lumpy.
  5. Melt about 1/2 tablespoon of butter in a large non-stick skillet over medium-low heat until lightly bubbling and light brown.
  6. Ladle the batter into the skillet making 3-4 pancakes (about 1/4 cup of batter each). Cook 3-4 minutes, until bubbles form on top of each pancake and the bottoms are golden brown.
  7. Flip the pancakes. Cook 1-2 minutes, until the bottoms are golden brown. Put in warmed oven to keep warm while making the rest of the pancakes.
  8. Carefully wipe out any excess browned butter with paper towels. Repeat with the remaining butter and pancake batter.
  9. Decorate with your prepared toppings and serve warm with maple syrup.​
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