Supper Cakes (Pancakes and Yogurt)

* This is a Little Kitchen on the Prairie original ... taken in part by Susan Westover (the cottage cheese) and in part from the holy bible. The word "sup" refers to the action of using one food to scoop up another. For example, the "supping" referred to in the Last Supper with Jesus and his apostles was most likely the supping of hummus with fresh pita. As I understand it, this is the origin of the word supper that crept into western culture.

In our family we enjoy this original treat as a substitute for forks at breakfast, lunch or dinner. The goal is to make sure the pancakes are soft and moist. If they are firm and dry, they will not sup correctly.


Pancakes
2 cups Bisquick (I surrender)
1 egg
1 1/2 cup of water
3 T. dry milk
3/4 cup small curd cottage cheese
Olive oil

Supper Sauce
1 cup plain non-fat yogurt
3 T. fresh pear butter or fresh (loose) jam or jelly


Prepare the Supper Sauce and set in a few small bowls on the table.

Place a thin (cheap) frying pan on the stove over medium to high heat. Pour in 2 Tablespoons of olive oil. Mix the pancake ingredients by hand (minus the oil). There will be clumps. When the oil is hot, pour in three pancakes. When the bubbles on the cakes have just barely started to pop, flip the pancakes. Do not let them cook too long on the second side.

Several on a plate. Tare pancakes up into big pieces. Roll the pancakes or big pieces and dip or "sup" them into the Supper Sauce and then put them into your wide open mouth.

Replenish Sup bowls as needed.