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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This recipe comes from the Oak Grove Plantation B&B in Cluster Springs, Virginia. It does make thin, crepe like pancakes which are absolutely delicious. But, if you prefer thicker pancakes, I'm sure you can add a bit more flour and maybe a tsp of baking powder to fluff them up. Enjoy! Ingredients:
3 eggs, separated |
1/4 cup unbleached all-purpose flour |
3/4 cup cottage cheese |
1/4 cup canola oil |
2 tablespoons sugar |
1/4 teaspoon salt |
1 tablespoon grated lemon peel |
Directions:
1. Separate the eggs and beat the egg whites until they hold stiff peaks.
2. In another bowl, stir together the egg yolks, flour, cottage cheese, oil, sugar, salt and lemon peel until well mixed.
3. With a large spoon or a spatula, fold the egg whites into the yolk mixture. Gently stir until there are no yellow or white streaks.
4. Heat a skillet or griddle over medium heat.
5. Grease lightly with non-stick cooking spray and spoon out about 3 large tablespoons of batter for each pancake.
6. Cook slowly for about 1 1/2 minutes, then turn the pancake over and cook about 30 seconds.
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