Cottage Cheese and Sour Cream Pancakes
Instructions:
- With cottage cheese and sour cream (or yogurt) as their
main ingredients, these are quite different from traditional
pancakes, light, creamy, and completely delicious.
- 1 cup cottage cheese
- 1 cup sour cream or yogurt
- 3 eggs, separated
- 1/4 teaspoon baking soda
- 1 cup all-purpose flour
- Dash salt
- 1 tablespoon sugar
- Butter or neutral oil, like grapeseed or corn, as Needed
- Heat a griddle or large skillet over medium-low heat while you make the batter.
- Beat together the cottage cheese, sour cream, and egg yolks. Combine the dry ingredients. Beat the egg whites until fairly stiff but not dry.
- Stir the flour mixture into the cottage cheese mixture, blending well but not beating. Gently fold in the beaten egg whites; they should remain somewhat distinct in the batter.
- Add about 1 teaspoon of butter or oil to the griddle or skillet and, when the butter melts or the oil is hot, add the batter by the heaping tablespoon, making sure to include some of the egg whites in each spoonful. Cook until lightly browned on the bottom, 3 to 5 minutes, then turn and cook until the second side is brown, a couple minutes more. Serve immediately; these will not hold.
- Lemon-Ricotta Pancakes.
- Substitute ricotta cheese (you can make your own if you have time; see page 824) for the cottage cheese, increase the baking soda to 1/2 teaspoon, and add 2 tablespoons freshly squeezed lemon juice and 2 teaspoons grated lemon zest.