Baby Blintz Stacks

Ingredients

• 1 carton cottage cheese , 24 ounce
• 2 freshs peaches - peeled , pitted and chopped
• 3 tablespoons white sugar
• 0.5 teaspoons ground nutmeg
• 0.25 teaspoons salt
• 0.25 teaspoons almond extract
• 0.5 cups sour cream
• 2 tablespoons brown sugar
• 1.5 cups all-purpose flour
• 1 tablespoon white sugar
• 0.5 teaspoons baking powder
• 0.5 teaspoons salt
• 0.5 teaspoons ground nutmeg
• 2 cups milk
• 2 eggs
• 2 tablespoons melted butter
• 0.5 teaspoons vanilla extract
• 2 freshs peaches , pitted and sliced

Instructions

1. 1

   Stir together the cottage cheese, chopped peaches, 3 tablespoons white sugar, 1/4 teaspoon salt, and the almond extract in a bowl until evenly combined. Stir together the sour cream and brown sugar in a separate bowl. Refrigerate both fillings until ready to use.

2. 2

   Whisk together the flour, 1 tablespoon of white sugar, the baking powder, 1/2 teaspoon salt, and the nutmeg in a bowl. Beat the eggs, milk, butter, and vanilla extract in a separate bowl until smooth. Stir in the flour mixture until no lumps remain.

3. 3

   Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle to form silver dollar-sized blintzes. Cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter.

4. 4

   To assemble, spread 1 tablespoon of peach filling on top of each blintz. Stack together 5 blintzes to make a serving portion, and spoon the sweetened sour cream overtop. Garnish with peach slices.