APPETIZER

Savory Cottage Blini


savory-cottage-blini

INGREDIENTS

  • 4 EGGS
  • 1 CUP DARIGOLD COTTAGE CHEESE
  • 1/2 CUP FLOUR
  • 1-1/2 TEASPOONS SUGAR
  • 1 CLOVE GARLIC, MINCED
  • 1/2 TEASPOON CRUSHED DRIED ITALIAN SEASONING
  • 1/4 TEASPOON GROUND BLACK PEPPER
  • 6 TABLESPOONS DARIGOLD BUTTER, MELTED,
  • PLUS MORE FOR GREASING THE SKILLET
  • BASIL SOUR CREAM (RECIPE FOLLOWS)
  • SUN-DRIED TOMATO STRIPS FOR GARNISH

INSTRUCTIONS

Lightly grease an ovenproof platter and set aside. Beat eggs in a medium-size bowl; stir in cottage cheese, flour, sugar, garlic and seasonings and mix until just blended but still lumpy. Gently stir in melted butter until combined. Pour batter by tablespoonsful into a skillet to form 2- to 3-inch pancakes. Cook until edges are light golden brown and bubbles form on the top (about 2 minutes). Turn pancakes over and cook until the bottoms are light golden brown. Pancakes should be crispy on the outside and creamy inside. Place cooked pancakes on the platter in a 200°F oven to keep warm while you cook remaining batter.

To serve, place a dollop (1 teaspoon) of Basil Sour Cream on each pancake; garnish with sun-dried tomato strips.

BASIL SOUR CREAM: Combine 1-1/2 cups Darigold sour cream and 1 teaspoon crushed dried basil in a small mixing bowl until well blended; refrigerate until ready to use. Makes about 1-1/2 cups.

RECIPE YIELD/SERVING SIZE

Makes 25 to 30 approximately 2 1/2-inch pancakes.