Post by chief_cook2 on Sept 15, 2004 14:37:23 GMT -6
1 cup small curd cottage cheese
1 cup grated peeled cooking apple, such as Granny Smith (1 large)
1/2 cup unbleached all-purpose flour
1/4 cup whole wheat flour
1 tablespoon honey
1 teaspoon fresh lemon juice
1/2 teaspoon salt
1/3 teaspoon ground cinnamon
4 eggs, separated, at room temperature
1/8 teaspoon cream of tartar
Melted butter
Vegetable oil
Powdered sugar
Combine the first eight ingredients in a large bowl. Blend in the egg yolks.
Beat the egg whites and the cream of tartar in another bowl until stiff, but
not dry. Fold in one-fourth of the whites into the batter, then fold in the
remaining whites.
Heat the griddle or a large nonstick skillet over medium heat. Film lightly
with butter and oil. Drop the batter onto the griddle by scant one-four
cups,
forming four-inch pancakes. Adjust the heat so the butter sizzles gently.
Cook the pancakes until bubbles appear on tops and the bottoms are golden
brown,
about three to four minutes. Turn and cook until the second sides are golden
brown, about three minutes. Transfer to a heated platter. Dust the pancakes
with powdered sugar and serve warm. Makes about 16 pancakes.