|MAKES ABOUT 14, 3-INCH PANCAKES|
|2 large eggs – separated
2/3 cup, cottage cheese
1/4 cup plus 2 tablespoons, unbleached all-purpose flour
2 tablespoons, milk
2 tablespoons, unsalted butter – melted
2 tablespoons, sugar
1 teaspoon, vanilla extract
1 teaspoon, finely grated lemon zest (the colored part of the peel)
pinch of salt
1 cup, thin-sliced strawberrriesFOR SERVING:
*Lemon Sauce [recipe follows]
OR warm honey OR warm maple syrup
additional sliced strawberries (about 2 cups) – optional
In a mixing bowl, blend together the egg yolks with all remaining ingredients except for the sliced strawberries. In a separate bowl, beat the egg whites until soft peaks form.
Carefully fold the beaten whites into the prepared batter, just until blended – then add the 1 cup of sliced strawberries and gently stir to combine.
For each pancake, ladle just less than 1/4 cup of batter onto a hot, lightly greased griddle or pan (be sure there are a few strawberry slices in each pancake).
Cook over medium-low heat for about 2 minutes, until small bubbles form on the top of the pancake and the undersides are lightly browned. Carefully flip the pancakes and cook the other side until lightly brown.
To serve, sprinkle with sifted powdered sugar (sift the sugar over each stack of pancakes) and serve with *Lemon Sauce, OR warm honey OR warm maple syrup – and additional strawberries if desired.
2 tablespoons, cornstarch
1 cup, water
finely grated zest of one lemon
the strained juice of one lemon
1 lemon – thinly slicedIn a small saucepan, combine the sugar and cornstarch until blended. Gradually stir in the water and the lemon zest. Heat, stirring, until mixture comes to a boil; continue stirring until mixture thickens, then add lemon juice and lemon slices. Serve warm.
|Recipe adapted from: Pancakes A to Z by Marie Simmons (Houghton Mifflin)|