3 (8 ounce) containers cottage cheese
7 large eggs, beaten
3 tablespoons melted butter
3/4 cup all-purpose flour
1 teaspoon salt
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 cup shredded smoked Gouda cheese
Blend cottage cheese, eggs and butter in blender until smooth.
In separate bowl, combine flour, salt, and remaining cheeses. Combine cheese mixture with egg mixture.
Heat griddle or skillet over medium heat or to 375*F (190*C). Grease griddle with shortening. Griddle is ready when a few drops of water bubble and skitter rapidly around.
For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown.
Makes about 12 (4-inch) pancakes.