6 eggs 2 cups sieved creamed cottage cheese 1/3 cup oil 1/2 cup unsifted flour3/4 teaspoon salt 1/4 teaspoon nutmeg 1/2 cups fresh blueberries
Directions: Beat eggs until light: stir in cottage cheese and Oil. Add flour, salt, nutmeg; blend well. Stir in blueberries. For each hotcake pour about 2 tablespoons batter on a lightly oiled hot griddle. Turn when underside is golden. Serve hot. Makes about 24.
