Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 3 | Egg, separated |
| ¼ cup | All-purpose flour |
| ¾ cup | Cottage cheese |
| ¼ cup | Butter (1/2 stick), melted |
| 2 tablespoons | Granulated sugar |
| ¼ teaspoon | Salt |
| 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