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Nutrition Facts
Serving Size 1 (166g) Recipe makes 6 servings
Calories 316
Calories from Fat 141		(44%)
Amount Per Serving		%DV
	Total Fat 15.7g	24%
	Saturated Fat 3.1g	15%
	Monounsaturated Fat 7.7g
	Polyunsaturated Fat 3.5g
	Trans Fat 0.0g
Cholesterol 217mg		72%
Sodium 812mg		33%
Potassium 165mg		4%
Total Carbohydrate 24.2g		8%
	Dietary Fiber 0.6g	2%
	Sugars 5.0g
Protein 18.8g		37%
detailed view... how is this calculated?

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Recipe #108215 | 50 min | 20 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Mysterygirl
Jan 13, 2005

A tangy taste. great with powdered sugar.

SERVES 6 (change servings and units)

Ingredients

6 eggs, separated
2 cups low fat cottage cheese or ricotta cheese (not nonfat)
1/4 cup canola oil or other high-quality vegetable oil
2 tablespoons sugar
1/2 teaspoon salt
4 teaspoons fresh lemon juice
1 teaspoon grated or minced fresh lemon zest (optional)
4 teaspoons baking powder
1 cup all-purpose flour

Directions

1
In a bowl, beat the egg whites until stiff but not dry.
2
Reserve.
3
In a food processor or blender, combine the egg yolks, cottage or ricotta cheese, oil, sugar, salt, lemon juice and zest (if using), baking powder, and flour and blend until smooth.
4
Fold in the egg whites.
5
Meanwhile, heat a nonstick griddle or large, heavy skillet over medium-high heat, then lightly brush with melted butter or oil or spray with oil.
6
Pour the batter, about ¼ cup for each pancake, onto the cooking surface.
7
Cook until the tops are bubbly, then turn and cook until the bottoms are browned.
8
Serve hot with your favorite toppings.

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Featured Reviews for This Recipe

From: blazing11

On Feb 21, 2008

very good recipe. Everybody loved them. thxs

0 people found this review helpful

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From: LUVMY2BOYS

On Jan 15, 2008

0 people found this review helpful

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From: Cookgirl

On Jul 10, 2005

Wonderfully light and lemony! Although I cut the recipe in half, I decided to use the "full strength" lemon juice amount. Topped the pancakes with toasted almonds and powdered sugar. We will definitely be preparing these again soon. Thanks for posting your recipe. cg

6 people found this review helpful

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From: chefRD

On Feb 19, 2008

These deserve more than 5 stars! Wonderful with butter and powdered sugar on top. My family ate them with Basic Pancake Syrup #25628. These have a wonderful lemony aroma when cooking them up that is heavenly! I will make these again and again... Thank you for a truly memorable breakfast recipe! Can't wait to make these for company one morning! UPDATE: Made these again, this time I mixed the ingredients in step three really good and then mixed in the flour. Then folded in the egg whites as directed. They came out even fluffier! Served them with raspberry sauce. It was like a decadent dessert breakfast! UPDATE: When I measured out my cottage cheese into my two cup measuring cup I only had about 1 cup so I broke in another egg and the rest of the way to the two cup mark added milk. I also then added about 1/4 cup more flour to the batter. Believe it or not they came out even fluffier this way. I usually buy the larger size container of cottage cheese, so I think from now on I will use half the container (which is under the recipe's amount of two cups and sub milk in place of remainder) as I liked them better this way and it took a bit less cottage cheese. Loving this recipe! P.S. These reheat in microwave real well.

3 people found this review helpful

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