Total Time
12mins
Prep 10 mins
Cook 2 mins

Serve with raspberries for a summer morning treat. From Marion Cunningham's wonderful "The Breakfast Book".

Directions

  1. Separate the eggs.
  2. Beat the egg whites until stiff peaks form.
  3. In another bowl, combine the egg yolks, flour, cottage cheese, butter, sugar, salt and lemon zest, mixing well.
  4. Fold the beaten whites into the egg yolk mixture.
  5. Cook on a greased skillet over medium heat.
  6. Use about 3 tablespoons of batter for each pancake.
  7. 1 1/2 minutes on first side;30 seconds on second side.

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