Lemon Cottage Cheese PancakesFrom THE INN AT STOCKBRIDGE
Yield:Makes 12 pancakes
- 3 eggs, separated
- 1/4 cup all purpose flour
- 3/4 cup cottage cheese
- 1/4 cup (1/2 stick) butter, melted
- 2 T. sugar
- 1/4 t. salt
- 1 T. grated lemon zest
Separate the eggs and beat the whites until they hold stiff peaks.
In another bowl, stir together the egg yolks, flour, cottage cheese, butter, sugar, salt and lemon jest until well blended.
With a large spatula, fold the egg whites into the yolk mixture. Gently stir until well-blended.
Heat a skillet over medium heat. Pour pancake-sized dollops of batter onto skillet and cook slowly for about a minute and a half. Gently flip pancakes and cook until done.