Yield: 10 Servings
|¼ cup||All-purpose flour|
|¾ cup||Cottage cheese|
|¼ cup||Butter (1/2 stick), melted|
|2 tablespoons||Granulated sugar|
|1 tablespoon||Lemon or orange peel, grated|
Makes 8 - 10 pancakes
Beat egg whites until they hold stiff peaks. In another bowl, stir together the egg yolks, flour, cottage cheese, butter, sugar, salt and lemon or orange peel until well-mixed.
Fold egg whites into yolk mixture. Stir gently until there are no streaks.
Use 3 large tablespoons of batter for each pancake. cook on each side about 30 seconds.
MC formatted by Brenda Adams. mc post 5/14/97 Source: Oregonian FoodDay, 5/14/97
Someone requested a recipe for Cottage Cheese Pancakes. Mrs. R. of Newport, Oregon responded: "This is from the Chef at the Thomas Carnegie Inn on beautiful Cumberland Island, Georgia, where JFK Jr. and Caroline Bessett were married and where they stayed. My husband and I were guests there a few years ago and enjoyed these delicious pancakes. The chef was kind enough to give me the recipe."
Recipe by: Thomas Carnegie Inn; Cumberland Island, Georgia Posted to MC-Recipe Digest V1 #612 by Badams <adamsfmle@...> on May 14, 1997