Lemon Souffle Pancakes

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These airy pancakes are fantastic. Maple syrup complements the tangy tartness of the lemon. -- Manchester Highlands Inn, Manchester, Vermont

Yield: Serves 6.

• 3 eggs, separated
• 2 tablespoons vegetable oil
• 1/4 teaspoon salt
• 2 teaspoons baking powder
• 1 cup cottage cheese
• 1 tablespoon maple syrup
• 2 tablespoons lemon juice
• 2 tablespoons lemon zest
• 1/2 cup all-purpose flour

Beat the egg whites until stiff, then set aside.

Combine in a food processor or blender the egg yolks, oil, salt, baking powder, cottage cheese, maple syrup, lemon juice, lemon zest, and flour, blending until smooth. Pour the batter into a bowl and fold in the egg whites.

Cook on a hot greased griddle and serve with warm maple syrup.