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.
