1 1/4 cups flour
1/3 cup sugar
1 tsp baking soda
1/2 tsp baking powder
dash salt
1 cup light cottage cheese
1/2 cup plain yogurt
1/2 cup light sour cream
1 tsp vanilla extract
2 eggs

Lemon Sauce
1 egg beaten well
1 cup sugar
1/4 cup water
1/2 cup butter
zest of 1 lemon
juice of lemon
dash salt

In a large bowl, combine the flour, sugar, baking soda, baking powder and salt. In a second bowl, combine the cottage cheese, yogurt, sour cream, vanilla and eggs. Heat a griddle to medium. Once heated, combine the wet and dry mixtures. Butter or spray the griddle with nonstick cooking spray. Place 1/4 cup of batter on the griddle; the batter will be thick. Turn when the top bubbles and the edges begin to dry. It will take about 3 minutes per side to cook. Continue until all the batter has been used.

For the sauce: In a medium saucepan over medium-high heat, combine all the ingredients, stirring occasionally. Bring just to a boil before pouring into a small pitcher. Serve with warm pancakes

Variations: Serve with fresh berries or maple syrup.

5 Tbsp butter, divided
1/2 lb. mushrooms, sliced
1/2 cup finely crushed saltine crackers
1/2 cup finely chopped green onions
2 cups shredded baby Swiss cheese
1 cup cottage cheese
3 eggs
1/4 tsp ground cayenne
1/4 tsp paprika

Preheat oven to 350 degrees Fahrenheit. In a skillet, melt 3 tablespoons butter over medium heat; add mushrooms and cook until limp. Stir in crushed crackers. Turn mixture into well-greased 9-inch pie pan, pressing mixture evenly over pan bottom and up sides. In same skillet, melt remaining 2 tablespoons butter over medium heat, add onion and cook until transparent. Spread onions over mushroom crust, then sprinkle evenly with shredded cheese. In a food processor or blender, whirl cottage cheese, eggs and cayenne pepper until smooth. Pour mixture into crust and sprinkle with paprika. Bake for 20-25 minutes or until knife inserted in the middle comes out clean. Let stand for 10 minutes before serving.