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77
Light and Fluffy Pancakes
4 eggs, separated
1 cup (250 mL)
cottage cheese
1
⁄3 cup (75 mL)
all-purpose flour
1
⁄4 tsp (1 mL) 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" [7.5 cm] pancakes per
serving).
Per serving: About 108 cal, 10 g protein, 7 g
carb, 4 g fat, 147 mg chol, 272 mg sodium.