Marion Cunningham's Lemon Pancakes

1. 1

   Separate eggs and beat the egg whites until they hold stiff peaks.

2. 2

   In another bowl, stir together the egg yolks, flour, cottage cheese, butter, sugar, salt and lemon peel until well mixed.

3. 3

   (I use the rotary eggbeater I use for beating the egg whites).

4. 4

   With large spoon or spatula, fold whites into yolk mixture, stirring gently until there are no yellow or white streaks.

5. 5

   Heat skillet or griddle over medium heat.

6. 6

   Grease lightly and spoon out about three large tablespoons of batter for each pancake.

7. 7

   Cook slowly for about one and a half minutes, then turn pancake over and cook for about 30 seconds.

8. 8

   Keep pancakes warm in 250-degree oven until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.