4 eggs, separated
1 cup cottage cheese
1
⁄
3
cup all-purpose flour
1
⁄
4
teaspoon salt
Place egg whites in mixer bowl. Attach bowl and
wire whip to mixer. Turn to Speed 8 and beat 2 to
2
1
⁄2 minutes, or until egg whites are stiff but not dry.
Place egg whites in another bowl.
Place yolks in mixer bowl. Turn to Speed 2 and mix
about 1 minute. Continuing on Speed 2, add cottage
cheese, flour, and salt. Mix about 1 minute. Stop
and scrape bowl. Remove bowl from mixer and fold
in beaten egg whites with a rubber spatula.
For each pancake, drop a heaping tablespoonful of
batter on hot, greased griddle. Cook pancakes 1 to
2 minutes, or until puffed and dry around edges.
Turn and cook 1 to 2 minutes longer, or until golden
brown on underside.
Yield: 6 servings (3, 3-inch pancakes per serving).
Per serving: About 108 cal, 10 g pro, 7 g carb,
4 g fat, 147 mg chol, 272 mg sod.
a~b
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LIGHT AND FLUFFY PANCAKES
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