Norma'S Light And Lemony Griddle Cakes With Devonshire Cream

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   For the Devonshire Cream:

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   In a small saucepan combine gelatin and 1/2 cup cold water.

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   Let stand 5 minutes to soften.

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   Heat and stir over medium heat until gelatin dissolves.

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   Cool.

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   In a chilled medium mixing bowl beat the whipping cream and the 1/4 cup sugar and vanilla with an electric mixer on medium-low speed until soft peaks form (tips curl).

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   Do not overbeat.

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   Combine cooled gelatin mixture and sour cream; mix well.

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   Fold sour cream mixture into whipped cream.

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    Chill for 30 to 45 minutes or until mixture thickens and will mound on a spoon.

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    For the Light and Lemony Griddle Cakes:

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    In large bowl combine egg yolks, flour, cottage cheese, melted butter, sugar, salt and lemon zest and lemon juice.

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    In a separate bowl whip egg whites until soft peaks form.

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    Carefully fold egg whites into batter mixture.

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    Cook on large griddle (prepared with cooking spray).

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    Using 1/4 cup measuring cup pour batter onto hot griddle.

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    Cook until bubbles form and bottoms are lightly brown.

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    Turn over and cook until bottoms are lightly browned.

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    Remove and place on serving plates.

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    Serve immediately with Devonshire Cream.

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    *Optional: Garnish with fresh raspberries or blueberries and powdered sugar.*.

* Per serving · 4 servings · Values may vary.