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Lemon Chiffon Pancakes

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Source: www.BnBFinder.com

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Yield: 3-4 servings

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

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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.

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Lemon Chiffon Pancakes

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