Cottage cheese pancakes

From Gluten-Free Gobsmacked

These make thin, almost crepe-like pancakes. I tried using them as a pseudo-pizza crust, and they worked quite nicely. I think they would also work to roll up fillings, like a crepe or burrito.

Makes 9 palm-sized (4" diameter or less) pancakes

Ingredients:
· 1/2 cup cottage cheese
· 1/4 cup GF Flour mix or 3 Tablespoons sweet rice flour + 1 Tablespoon tapioca starch
· 2 1/2 Tablespoons of butter, melted (plus additional butter for cooking)
· 2 eggs

Try adding:
· 1/2 tsp baking powder
· 1/4 tsp salt
· 1 tsp sugar (to help with browning)

Directions:
1. Put all ingredients into a food processor (or blender) and process until smooth.
2. Preheat the oven to 200F or "warm".
3. Preheat griddle (or frying pan) over medium-high heat.
4. Add 1/3 Tablespoon of butter to the pan and swirl to coat the bottom.
5. Drop 1/8 cup (2 Tablespoons) of the pancake mixture into the pan and swirl a bit with the bottom of the measuring cup to spread evenly. (I could fit 3 small pancakes in a regular 10" frying pan.)
6. Cook until the majority of the bubbles on the surface have popped and remained as "holes".
7. Flip.
8. Cook for an additional 3-4 minutes (depending on the heat of your pan).
9. Put the cooked pancakes into an oven proof dish and place in the warm oven to keep hot while you finish cooking the pancakes.
10. Serve hot with butter, maple syrup, raspberry jam, or powdered sugar, etc.