Cheese pancakes
4 servings
Ingredients
| Quantity | 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 | ||
Directions
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