Baby Blintz Stacks Recipe

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.

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.

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.

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.