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. From my Grand'mama 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 other fresh ingredients. Reading through it I was stunned by the high quality of food people ate in the 50's.
On my quest for delicious, simple and quick{ish} (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::
1 c cottage cheese
1 cup sour cream
3/4 c flour - anything but coconut will work
1 T coconut sugar, xylitol or honey
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 -
the baintrain likes that kinda thing. They also reveled in using left over
caramel sauce and whipped cream as toppings. Not so healthy, but even whole-foodies must make exceptions!
Enjoy!
Linking with all the other fabulous 31-dayers here
This post linked to Kristen, and Kelly Rachel, Imparting grace & Jen
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