Another recipe from the recent cookbook perusing. It uses both milk and cottage cheese, so it's a win for "milk season".
It came together quickly, always a plus. Pretty liquidy.
We fried them in a cast iron. It took a little to figure out the best timing and temp for flipping.
I had the idea to toss in some freeze dried raspberries...
They all floated to the top. I waited a few minutes for them to rehydrate, but probably not long enough.
The batter cooked up just fine! And actually, we liked the flavor with the raspberries added even more than the original recipe! I froze the leftovers and Jaron has already had a couple of frozen ones as a quick snack.
Definitely a recipe I'll make again.
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