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Light
and
Fluffy
Pancakes
4 eggs, separated
7 cup cottage
cheese
cup aft-purpose
flour
teaspoon
salt
Place egg whites in mixer bowl. Attach
bowl and
wire whip to mixer. Turn to Speed 8 and beat 2 to
2//_minutes,
or until egg whites are stiff but not dry.
Place egg whites in another
bowl.
Place yolks in mixer bowl. Turn to Speed 2 and mix
about 1 minute.
Continuing
on Speed 2, add
cottage cheese, flour, and salt. Mix about
1 minute.
Stop and scrape bowl. Remove bowl from mixer
and fold in beaten egg whites with a rubber
spatula.
For each pancake, drop a heaping
tablespoonful
of
hatter on hot, greased griddle.
Cook pancakes 1 to
2 minutes,
or until puffed and dry around edges.
Turn and cook 1 to 2 minutes
longer, or until
golden brown
on underside.
Yield: 6 servings (3, 3-inch pancakes per serving).
Per serving: About
108 cal, 10 g pro, 7 g carb,
4 g fat, 147 mg chol, 272 mg sod.
77
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