Sauerkraut and Swiss Cheese Pancakes

I encountered these little pancakes in Nuremberg a few years back and they have remained favorites. We have strictly assigned pancakes in this country to the breakfast table, ignoring the delights of crepes as a main course and dessert, as well as the buckwheat pancakes enjoyed in Northern Europe. Try these…they will become a favorite cocktail companion.

1 large egg, beaten

1 cup of biscuit mix

2/3 cup of water

2 cups sauerkraut, drained and chopped

1 cup grated Emmentaler or Swiss Cheese

2 to 3 tablespoons unsalted butter, divided

cup of cottage cheese, well-drained

1 teaspoon of caraway seeds

2 teaspoons of sea salt

Freshly ground black pepper

½ cup of butter, melted

Combine all ingredients and refrigerate for a hour or so. Thin with a bit of milk if the consistency is too thick for pancake batter. Brush butter on a coated grill and pour in silver dollar-size pancakes. Cook three to four minutes on one side until edges are crisp and turn for thirty to forty seconds more. Brush with butter and keep warm. Serve on a warm platter with a selection of sliced sausages, hot and cold.