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6 large eggs, separated
½ cup flour
1 ½ cups cottage cheese, small curd
½ cup butter or margarine, melted and slightly cooled
4 Tablespoons sugar
½ teaspoon salt
2 Tablespoons grated lemon zest (2 small or 1 large lemon)
Juice from lemon
In large bowl combine egg yolks, flour, cottage cheese, melted butter, sugar, salt and lemon zest and lemon juice.
In a separate bowl whip egg whites until soft peaks form. Carefully fold egg whites into batter mixture.
Cook on large griddle (prepared with cooking spray). Using ¼ cup measuring cup pour batter onto hot griddle.
Cook until bubbles form and bottoms are lightly brown. Turn over and cook until bottoms are lightly browned.
Serve immediately garnished with fresh raspberries or blueberries and powdered sugar.
Makes 6 servings (3 pancakes each).
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