Lemon Chiffon Pancakes

Ingredients

Method

• RECIPE INGREDIENTS
• 3 eggs, separated
• 2 tablespoons vegetable oil
• 1/4 teaspoon salt
• 2 teaspoons baking powder
• 1 cup cottage cheese
• 1 tablespoon maple syrup
• 2 tablespoons lemon zest
• 2 tablespoons lemon juice
• 1/2 cup flour
• DIRECTIONS
• Beat egg whites in an electric mixer bowl until stiff peaks form. Set aside.
• In a food processor, combine yolks and rest of ingredients. Process until smooth and fluffy. Pour into a bowl. Fold in egg whites. Pour pancakes onto a greased griddle and cook each side until golden brown. Serve immediately with maple syrup.

Notes

• SERVINGS: 4
• SOURCE: Adair Country Inn, NH