Categories: Breakfast, Pancakes
Ingredients
- 3 large eggs, separated
- 1/4 cup unbleached all-purpose flour
- 3/4 cup low fat cottage cheese
- 4 tablespoons unsalted butter, melted
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1 tablespoon grated lemon, zest of
- powdered sugar
- mixed fruit (sliced strawberries, blueberries, and raspberries)
- maple syrup
Directions
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In a large mixing bowl, add the egg yolks, flour, cottage cheese, butter, sugar, salt, and lemon zest; stir to combine.
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In another mixing bowl, add the egg whites; beat until soft peaks form.
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Gently fold the whites into the batter just until blended.
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Heat a nonstick griddle or skillet over medium heat.
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Spray griddle with nonstick cooking spray.
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Pour about 1/4 cup batter onto griddle; lower heat to medium-low.
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Cook pancake until the top is covered with small bubbles and the bottom is lightly browned.
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Flip pancake and cook until lightly browned on the other side (these cook quickly).
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Repeat with remaining batter.
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Garnish by sprinkling with powdered sugar and serve with sliced fruit or warm maple syrup.