Sunday, June 5, 2011

Cottage Cheese Pancakes

4 eggs (separated), 1 1/3 cups small curd cottage cheese, 1/2 cup less 1 T. flour, 1 T. sugar or Splenda, 2/3 t. salt, dash cinnamon, 1/8 t. cream of tarter, Pam spray for cooking or oil.

Beat together the egg yolks, cottage cheese, flour, sugar, salt, and dash of cinnamon. In another bowl, beat the egg whites with cram of tarter until they are stiff but not dry. Fold the beaten egg whites gently into the cheese mixture. Drop the batter by large spoonfuls onto a hot, sprayed skillet or griddle. Cook pancakes until golden brown on both sides and should be puffy. Serve at once with your favorite topping. Makes 4 generous sized pancakes.

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