Featherweight Pancakes, with or without corn

August 18, 2014

Featherweight Pancakes, with or without corn

Lorraine Glazar, Tucson CSA

3 eggs, separated
¼ cup flour
¼ teaspoon salt
¾ cup cottage cheese
Oil or butter for cooking

This recipe was one of my mother’s favorites, as it can easily be served for dinner as well as breakfast.

Beat egg whites until stiff.  Beat egg yolks until light and lemon-colored.  Stir in salt, flour and cottage cheese.  Carefully fold in egg whites.  Drop by large spoonfuls onto a hot greased griddle and cook until light brown.  Flip them and then cook the other side.

Additions, to be put in with the egg yolks:  2 tablespoons chopped green onions, ¼ cup corn kernels.

To make for one:

One egg
One tablespoon plus one teaspoon flour
Pinch salt
¼ cup cottage cheese

Make as indicated above

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