Cheese pancakes

Yield: 4 servings

Measure Ingredient
2 Egg yolks
½ teaspoon Salt
2 tablespoons Sugar
2 cups Cottage cheese -- drained
1 cup Flour -- sifted
2 Egg whites -- stiffly
Beaten
Butter -- for frying

Beat the egg yolks and sugar together. Stir in the cottage cheese and flour and fold in the egg whites. Heat enough butter to cover the bottom of a skillet about ¼-inch. Drop the batter into it by the tablespoon. Fry until browned on both sides. Serve hot, garnished with sour cream and jelly. Serves 4. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc.

(c) 1958 Recipe formatted for MasterCook II by: Joe Comiskey JPMD44A on 03-23-1995

Recipe By : Jennie Grossinger - "The Art Of Jewish

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