Creamy Pancakes With Peaches |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Good pancakes!!! Ingredients:
4 ripe peaches |
1 to 2 tsp fructose or brown sugar |
1/4 tsp nutmeg, freshly grated if possible |
1 cup sour cream |
1 cup fine-curd cottage cheese |
1-1/2 tsp pure vanilla extract |
4 eggs, separated |
1/2 cup whole wheat pastry flour |
1/4 cup unbleached white flour |
1/4 tsp salt |
2 tsp sugar |
2 to 3 tsp butter |
1/2 cup maple syrup |
Directions:
1. Dip peaches into boiling water for 30 seconds; drain and peel. Slice into a bowl; sprinkle with fructose (or brown sugar) and nutmeg. Cover and set aside.
2. In a large bowl, thoroughly blend sour cream, cottage cheese, vanilla and egg yolks. Sift together dry ingredients and stir into the creamy ones. Whip egg whites to soft peaks; fold gently into batter.
3. Lightly rub a crepe or frying pan with butter; heat over medium-high. Cook pancakes, using about 1/3 cup batter for each. Brown pancakes on each side (1 to 3 minutes per side) and keep warm on a platter.
4. When all cakes are made, serve with maple syrup and peach slices.
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