I grew up using my Mother's Talk about Good from the Lafayette League, which she got as a wedding gift. I received Heart and Soul as a wedding gift and even though it's lost it's binding, I can't bear to replace it because of all the notes I've made over the years. Until yesterday, my latest favorite was the Greek dressing from the Jackson League's Southern Sideboards. A few months ago I inherited a 10th edition copy of the first cookbook the Memphis League produced, aptly named The Memphis Cook Book. Originally published in 1952, it contained a welcome breakfast surprise, with more than a few recipes for whole-foodies, calling for lots of cream and fresh ingredients. Reading through it I was stunned by the quality of food people ate in the 50's. I'll refrain from the rant about the lack of quality food that's available en masse these days...
On my quest for high-quality, delicious, simple and quick (I'm not asking much, really!) I had to check out what those women in the 1950's were serving up. I hit the jackpot, with a pancake that's like a crepe, but thicker and much easier to cook. Photo taken by stringbain, just prior to inhaling everything but his silverware!
::Cottage Cheese Pancakes::
4 fresh eggs
1 c cottage cheese
1 cup sour cream
3/4 c flour
1/2 t sea salt
1-2 bananas, optional
Whisk eggs, cottage cheese and sour cream. Add dry ingredients and mix well. The batter will be like thick cream. Drop large spoon fulls on hot griddle and add a few slices of banana to the top of each pancake if you like. The banana slices will caramelize when you flip the pancake - my boys like that kinda thing. They also reveled in using left over caramel sauce and whipped cream as toppings.
Yeah, alien mom suggested that...canned whipped cream wasn't listed as an optional topping in the 50's.
This post linked to Kristen, and Kelly Rachel, Micheal & Jen