Roll-Up Sourdough Pancakes

Ingredients

• 225 g cottage cheese (about 1 cup)
• 6 large eggs (about 300 g)
• 140 g active sourdough starter or thick sourdough discard (heaping 1/2 cup)
• 60 g vegetable or liquid coconut oil (about 1/4 cup)
• 3 g vanilla extract (about 1/2 teaspoon)
• 25 g granulated sugar (about 2 tablespoons)
• 3 g salt (about 1/2 teaspoon)
• Butter, for the pan

Directions

• To a blender, add the cottage cheese, eggs, sourdough starter, oil, vanilla, sugar and salt. Blend until smooth.
• Heat a 10-12 inch skillet over medium heat. Melt a pat of butter in the pan, then pour in about 1/4 cup of batter and let it spread a little (these will be thicker than a traditional crepe).
• Cook about 2 minutes until it bubbles and is golden underneath, then flip with a wide spatula and cook the other side 30 seconds to a minute more.
• Slide onto a plate and repeat with the remaining batter, buttering the pan and keeping it hot between pancakes.
• Spread with jam, roll up and enjoy warm. Also great with syrup, butter, powdered sugar and fresh fruit.

From amybakesbread on Instagram; full recipe on her site.