Ingredients
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6 eggs, separated
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2 cups low fat cottage cheese or 2 cups ricotta cheese (not nonfat)
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1/4 cup canola oil or 1/4 cup other high-quality vegetable oil
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2 tablespoons sugar
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1/2 teaspoon salt
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4 teaspoons fresh lemon juice
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1 teaspoon grated or minced fresh lemon zest
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4 teaspoons baking powder
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1 cup all-purpose flour
Instructions
- In a bowl, beat the egg whites until stiff but not dry.
- Reserve.
- In a food processor or blender, combine the egg yolks, cottage or ricotta cheese, oil, sugar, salt, lemon juice and zest (if using), baking powder, and flour and blend until smooth.
- Fold in the egg whites.
- Meanwhile, heat a nonstick griddle or large, heavy skillet over medium-high heat, then lightly brush with melted butter or oil or spray with oil.
- Pour the batter, about ¼ cup for each pancake, onto the cooking surface.
- Cook until the tops are bubbly, then turn and cook until the bottoms are browned.
- Serve hot with your favorite toppings.