• 3 eggs, separated
• 2 tablespoons sugar
• ¼ cup all-purpose flour
• ¼ teaspoon salt
• ¾ cup cottage cheese
• 1 tablespoon grated lemon zest
• ¼ cup canola oil

Separate the eggs and beat the egg whites until they hold stiff peaks. In another bowl, stir together the egg yolks, flour, cottage cheese, oil, sugar, salt and lemon zest until well mixed (I use a wisk)

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.

Heat a skillet or griddle over medium heat. Grease lightly and spoon out about 3 large tablespoons of batter for each pancake. Cook slowly for about 1 ½ minutes, then turn the pancake over and cook about 30 seconds. Keep the pancakes warm in a 250-degree F oven until ready to serve.