Lemon Cottage Cheese Pancakes

LEMON COTTAGE CHEESE PANCAKES


6 large eggs, separated, yolks lightly beaten
Pinch cream of tartar
2 cups 2-percent cottage cheese
1/4 cup granulated sugar
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon coarse salt
Optional: 1/4 teaspoon ground cinnamon
Vegetable-oil cooking spray or butter
1 tablespoon confectioners' sugar
2 lemons (1 zested; 1 cut into wedges)
Maple Syrup
Butter
Berries: strawberries or blueberries


Separate eggs. Lightly beat the yolks. Beat egg whites on medium-high speed until foamy. Add cream of tartar; beat until stiff, glossy peaks form. In a blender,mix together yolks, cottage cheese, granulated sugar, flour, baking powder, salt, and cinnamon in a medium bowl. Whisk in one-third of the whites. In two batches, gently fold in remaining whites with a rubber spatula. After making the batter, cook the pancakes immediately to ensure that they retain their volume.

Heat a griddle or large skillet over medium-high heat.Spray griddle with cooking spray or butter; heat until a drop of batter sizzles upon contact. Working in batches, pour 1/4 cup batter per pancake onto griddle; cook until surfaces bubble and edges are slightly dry, about 1 minute. Flip pancakes; cook until undersides are slightly golden brown, about 1-2 minutes more. Divide confectioners'sugar among pancakes. Serve garnished with a scattering with lemon zest,lemon wedges. Serve warmed maple syrup and fresh creamery butter on the side. Add blueberrys or sliced strawberries for a special treat. Yield 2 dozen pancakes, serves six immediately.


These pancakes would be the star attraction of your festive brunch. Just add grilled asparagus, roasted ham, bacon or grilled sausages and scrambled eggs. Top off the meal with hot coffee and mimosas with fresh orange juice .
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