These airy Lemon Souffle Pancakes are fantastic. Maple syrup complements the tangy tartness of the lemon. –Manchester Highlands Inn, Manchester, Vermont
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.