Preparation / Directions:
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.
Makes 12 pancakes.
Among all the breakfasts that we prepare, these pancakes continue to be a
favorite. They are very light, with a lemony palate-pleasing taste. Enjoy!
|
