Lemon Chiffon Pancakes
- 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
Beat the egg whites in an electric mixer bowl until stiff peaks form. Set aside.
In a food processor, combine the yolks and the rest of the ingredients. Process until smooth and fluffy. Pour into a bowl. Fold in the egg whites. Pour the pancakes onto a greased griddle and cook each side until golden brown. Serve immediately with maple syrup.
Recipe reprinted by permission of Publisher. All rights reserved.
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