Food
Lemon Souffle Pancakes
By Yankee Magazine|Jan 18 2008|
These airy pancakes are fantastic. Maple syrup complements the tangy tartness of the lemon. — Manchester Highlands Inn, Manchester, Vermont
Yield
Serves 6.
Ingredients
3 eggs, separated
2 tablespoons vegetable oil
1/4 teaspoon salt
2 teaspoons baking powder
1 cup cottage cheese
1 tablespoon maple syrup
2 tablespoons lemon juice
2 tablespoons lemon zest
1/2 cup all-purpose flour
Instructions
Beat the egg whites until stiff, then set aside.
Combine in a food processor or blender the egg yolks, oil, salt, baking powder, cottage cheese, maple syrup, lemon juice, lemon zest, and flour, blending until smooth. Pour the batter into a bowl and fold in the egg whites.
Cook on a hot greased griddle and serve with warm maple syrup.
Excellent! I used non-fat cottage cheese and Meyer lemons.