2 eggs, separated
1/4 c. milk
1 tbsp. sugar
1/4 tbsp. salt
1/2 tbsp. vanilla
1 lb. cottage cheese
3/4 c. flour
Salad oil

In large bowl, combine egg yolks, milk, sugar, salt and vanilla. Beat until blended. Stir in cottage cheese. Blend in flour. In small bowl beat egg whites until stiff but not dry. Fold into cottage cheese mixture.

In large skillet heat 1/4 inch oil. Drop tablespoon of mixture into hot oil, fry until golden brown, turning once. Drain on paper towels and use up all mixture. Keep warm. Spoon sauce over pancakes. Top with sour cream if desired.

STRAWBERRY SAUCE:

1/2 c. water
1/2 c. orange juice
1/4 c. sugar
2 tbsp. cornstarch
1 pt. strawberries (hulled and washed)