Lemon Souffle Pancakes

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 6 eggs, separated
• 2 cups low fat cottage cheese or 2 cups ricotta cheese (not nonfat)
• 1/4 cup canola oil or 1/4 cup other high-quality vegetable oil
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 4 teaspoons fresh lemon juice
• 1 teaspoon grated or minced fresh lemon zest (optional)
• 4 teaspoons baking powder
• 1 cup all-purpose flour

Recipe

• 1 in a bowl, beat the egg whites until stiff but not dry.
• 2 reserve.
• 3 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.
• 4 fold in the egg whites.
• 5 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.
• 6 pour the batter, about ¼ cup for each pancake, onto the cooking surface.
• 7 cook until the tops are bubbly, then turn and cook until the bottoms are browned.
• 8 serve hot with your favorite toppings.