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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Lemony pancakes. Good for breakfast or a dessert. Ingredients:
1 cup low-fat cottage cheese |
1 t pure maple syrup plus additional as an accompaniment |
2 t fresh lemon juice |
2 tsps freshly grated lemon zest |
2 t vegetable oil |
3 large eggs, separated |
2 tsps double-acting baking powder |
1/2 cup all purpose flour |
1/4 tsp salt |
Directions:
1. In a food processor blend together the cottage cheese, 1 T of maple syrup, the lemon juice, the zest, the oil, the egg yolks, the baking powder, the flour, and the salt for 1 minute and transfer the mixure to a bowl. In another bowl with an electric mixer beat the egg whites until they just hold stiff peaks and fold them into the cottage-cheese mixture gently but thoroughly. Heat a greased griddle over moderate heat until it is hot enough to make drops of water scatter over its surface. Working in batches, pour the batter onto the griddle by 1/3-cup measures and cook the pancakes for 2 minutes on each side, or until they are golden and cooked through. (The pancakes will be thick). Transfer pancakes as they are cooked to a heated platter and serve them with additional maple syrup.
2. Makes about 15 pancakes.
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