Cottage Cheese Pancakes with Peach Melba Sauce

Directions

1. Make Peach Melba Sauce: In saucepan combine raspberry jelly with butter; cook, stirring until mixture comes to a boil; add drained peaches and keep warm.
2. Sift flour with baking powder, salt and sugar.
3. In a large bowl, with electric mixer at medium speed, beat eggs until fluffy; add cottage cheese, then flour mixture and milk alternately, until well mixed.
4. Pour 1/4 cup batter into hot, greased 10-inch skillet, spreading batter evenly. Cook slowly until underside is light brown, then, turn pancake to cook the other side.
5. Keep pancakes warm, covered in foil on a baking sheet, at 200 degrees F.
6. Serve pancakes on a platter and pass Peach Melba Sauce.