Ingredients Jump to Instructions ↓

  1. 1 pound(s) low-fat (1%) cottage cheese , well drained 3 eggs , separated 1/3cup(s) flour

  2. 1/4 cup(s) sugar , (see direction step 1) 1 teaspoon(s) sugar , (see direction step 2) 1 teaspoon(s) vanilla

  3. 3 tablespoon(s) unsalted butter

  4. Raspberry Sauce ,

Instructions Jump to Ingredients ↑

  1. In medium bowl, stir together cottage cheese, egg yolk, flour, the 1/4 cup sugar, and vanilla.

  2. In large bowl, with electric mixer at medium speed, beat egg whites with remaining 1 teaspoon sugar to soft peaks. Gently fold whites into cottage cheese mixture. Do not overblend; some streaks of white may return.

  3. Preheat oven to 250 degrees F.

  4. In 10-inch nonstick skillet, heat 1 tablespoon butter over medium heat until melted and foamy. Make pancakes in 3 batches, cooking 4 pancakes at a time: Drop batter by scant 1/4 cupful into hot skillet and cook 2 minutes, or until set. Turn pancakes and cook 1 minute, or until cooked through. Transfer to large cookie sheet. Make 2 more batches in same manner, using 1 tablespoon of remaining butter per batch and transferring pancakes as they are done to cookie sheet (keep in single layer). You should have 12 pancakes.

  5. Bake pancakes 3 to 5 minutes, or until heated trough. Serve at once with Raspberry Sauce if desired.


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