2 eggs, separated
1/4 c. water
2 tbsp. sugar
1 tsp. salt
2 c. cottage cheese (1 lb.)
3/4 c. sifted flour
1/2 c. raisins
Dash of vanilla (optional)
Oil

Beat together egg yolks, water, sugar and salt until well mixed. Stir in cottage cheese. Add flour, stir until thoroughly blended. Add raisins, vanilla and mix. Beat egg whites until stiff peaks form. Fold into cottage cheese mixture. Heat about 1/8 inch depth of oil in heavy large skillet. For each pancake, drop about 1/4 cup cheese mixture into hot oil. Fry on each side until golden brown. Add oil to pan as needed. Drain pancakes on absorbent paper.