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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Souffle Pancakes Recipe

Brought to you by Camp Springs House

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Yield: 6 servings

Ingredients:
6 eggs, separated
2 1/2 tablespoons sugar
2 cups small curd cottage cheese
1/4 cup canola oil
1 cup plus 3 tablespoons unbleached, all purpose flour
1/2 teaspoon salt
4 teaspoons baking powder
5 tablespoons freshly squeezed orange juice, must be fresh
1 tablespoon freshly grated orange zest
1 tablespoon Grand Marnier
1/4 cup finely chopped pecans

Instructions:
In a separate bowl, beat egg whites until stiff. Place egg yolks and all ingredients except pecans in a processor and blend until smooth. Transfer batter to a large bowl and let it rest for at least 30 minutes. Fold in pecans and beaten egg whites and cook on a hot buttered griddle being careful not to burn cakes. The smaller the cakes, the easier they will be to turn. Use about a 1/4 cup of batter for each.

When finished, the cakes can be held in a warm oven for a few minutes.

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