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Ingredients:
6 eggs, separated
1/2 cup flour
1 1/2 cups cottage cheese (small curd)
1/2 cup (1 stick) butter, melted
2-4 Tablespoons lemon zest (or more to taste)
Instructions:
Separate the eggs and beat egg whites until they hold stiff peaks. In another bowl, stir together the egg yolks, cottage cheese, butter, sugar, salt and lemon zest until mixed well. With a large spoon or 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 Tbsp of batter for each pancake. Cook slowly for about 1 1/2 minutes, then turn the pancake over and cook about 30 seconds longer. Keep the pancakes warm in a 250 degree oven until ready to serve.
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Copyright © 1999 - 2004 Lanier Publishing International
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