Lemon Souffle Pancakes


3 jumbo eggs, separated
1 cup low-fat cottage cheese
1 tablespoon Vermont maple syrup
2 tablespoons fresh lemon juice
2 teaspoons lemon zest
2 tablespoons vegetable oil
2 teaspoons baking powder
1/2 cup flour
pinch of salt


In a food processor, blend together egg yolks, cottage cheese, syrup, lemon juice, lemon zest, and vegetable oil. Process for 20 seconds. Add baking powder, flour, and salt. Process 10 seconds. In another bowl, beat eggs whites until they just hold stiff peaks. Fold egg whites gently into batter. Cook on hot griddle for 3 minutes per side, until pancakes are golden. Serve immediately with plenty of warm maple syrup.


Makes 12

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