Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 3 eggs -- separated

  3. 1/4 Cup all purpose flour

  4. 3/4 Cup cottage cheese

  5. 1/4 Cup butter -- (1/2 stick ) melted

  6. 2 T. sugar

  7. 1/4 T. salt

  8. 1 T. grated lemon zest

Instructions Jump to Ingredients ↑

  1. Separate the eggs and beat the whites until they hold stiff peaks.

  2. In another bowl, stir together the egg yolks, flour, cottage cheese, butter,sugar, salt and lemon jest until well blended.

  3. With a large spatula, fold the egg whites into the yolk mixture. Gently stiruntil well-blended.

  4. Heat a skillet over medium heat. Pour pancake-sized dollops of batter ontoskillet and cook slowly for about a minute and a half. Gently flip pancakesand cook until done.

  5. Makes 12 pancakes.

  6. Among all the breakfasts that we prepare, these pancakes continue to be afavorite. They are very light, with a lemony palate-pleasing taste. Enjoy!


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