Here's one....but there is another with lemon zest in it that I can't find......and the Dilly casserole bread is delicious!
Linda C

Cottage Cheese Pancake

(4 servings)

1 c Cottage cheese
6 Egg
6 tb Flour
6 tb Vegetable oil
Whiz all ingredients up in the blender until smooth.
Spoon onto hot griddle and turn as you would any other pancake - you know,
when the bubbles appear, etc.

This bread was from a pillsbury bake off years ago:

Ingredients:

2 to 2 2/3 cups Pillsbury BEST® All Purpose Flour
2 tablespoons sugar
2 to 3 teaspoons instant minced onion
2 teaspoons dill seed
1 teaspoon salt
1/4 teaspoon baking soda
1 pkg. active dry yeast
1/4 cup water
1 tablespoon margarine or butter
1 cup small curd creamed cottage cheese
1 egg
2 teaspoons margarine or butter, melted
1/4 teaspoon coarse salt, if desired
Preparation Directions:

1. In large bowl, combine 1 cup flour, sugar, onion, dill seed, 1 teaspoon salt, baking soda and yeast; mix well.
2. In small saucepan, heat water, 1 tablespoon margarine and cottage cheese until very warm (120 to 130°F.). Add warm liquid and egg to flour mixture; blend at low speed until moistened. Beat 3 minutes at medium speed.
3. By hand, stir in remaining 1 to 1 2/3 cups flour to form a stiff batter. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 45 to 60 minutes.
4. Generously grease 1 1/2 or 2-quart casserole. Stir down batter to remove all air bubbles. Turn into greased casserole. Cover; let rise in warm place until light and doubled in size, 30 to 45 minutes.
5. Heat oven to 350°F. Uncover dough. Bake 30 to 40 minutes or until loaf is deep golden brown and sounds hollow when lightly tapped. If necessary, cover with foil to prevent overbrowning. Remove from casserole; place on wire rack. Brush loaf with melted margarine; sprinkle with coarse salt. Cool 15 minutes. Serve warm or cool.
6. 1. FOOD PROCESSOR DIRECTIONS: In small bowl, soften yeast in 1/4 cup warm water (105 to 115°F.). In food processor bowl with metal blade, combine 2 cups flour, sugar, onion, dill seed, 1 teaspoon salt, baking soda and 1 tablespoon margarine. Cover; process 5 seconds. Add cottage cheese and egg. Cover; process about 10 seconds or until blended. 2. With machine running, pour yeast mixture through feed tube. Continue processing until blended, about 20 seconds or until mixture pulls away from sides of bowl and forms a ball. (If dough does not form a ball, add additional flour, 1 tablespoon at a time.) 3. Carefully scrape dough from blade and bowl; place in lightly greased bowl. Cover; let rise. Continue as directed above.

High Altitude (3500-6500 ft)
Bake at 375°F. for 35 to 40 minutes.

Laurie,
This is not tried and true, but here's a recipe that I have in my files to try....

Cottage Cheese Pancakes
Source: Cottage Cheese Page

This one is really delicious, especially with the addition of the recommended ingredients.

2-3 beaten eggs
1 cup cottage cheese
Honey or a couple of teaspoons of sugar, to taste (a banana will make it naturally sweeter)
1 cup uncooked oatmeal

Optional, highly recommended ingredients:
banana
a sprinkle of cinnamon
a splash of vanilla

Grab your handy blender and dump the ingredients in, in the order they appear (otherwise the mixture will get all chunky). So, eggs in first, then start the blender. As it's blending, pour in the cottage cheese, then the banana if you're using it, then whatever sweeteners and spices you like, then the oatmeal. Once this is nicely blended, cook as you would pancakes, in a nonstick pan over medium-low heat. I love these plain or with fruit, but you can put syrup on them too, just like regular pancakes.

Here is a link that might be useful: More recipes - Cottage Cheese page

Thanks gals!

Yeah, I googled cottage cheese pancakes and found the "cottage cheese page." What a hoot! I guess there are some serious cottage cheese lovers out there!