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

1. In a large mixing bowl, add the egg yolks, flour, cottage cheese, butter, sugar, salt, and lemon zest; stir to combine.

2. In another mixing bowl, add the egg whites; beat until soft peaks form.

3. Gently fold the whites into the batter just until blended.

4. Heat a nonstick griddle or skillet over medium heat.

5. Spray griddle with nonstick cooking spray.

6. Pour about 1/4 cup batter onto griddle; lower heat to medium-low.

7. Cook pancake until the top is covered with small bubbles and the bottom is lightly browned.

8. Flip pancake and cook until lightly browned on the other side (these cook quickly).

9. Repeat with remaining batter.

10. Garnish by sprinkling with powdered sugar and serve with sliced fruit or warm maple syrup.

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