Pancakes, drop scones, flapjacks, griddle cakes, hotcakes et al, Marion Cunningham's lemon pancakes 1 OLYMPUS DIGITAL CAMERA

3 eggs, separated

¼ cup all-purpose flour

¾ cup cottage cheese

¼ cup (half a stick) butter, melted, plus more butter for greasing skillet

2 tablespoons sugar

¼ teaspoon salt

1 tablespoon grated lemon zest

1.In a bowl, stir together the egg yolks, flour, cottage cheese, butter, sugar, salt and lemon zest until well mixed.  In the bowl of a stand mixer, beat the egg whites until they hold stiff peaks.

2.With a large spoon or spatula, fold whites into yolk mixture, stirring gently until there are no yellow or white streaks.

3.Heat skillet or griddle over medium heat. Grease lightly and spoon out about three large tablespoons of batter for each pancake.  Cook slowly for about 1-1/2 minutes, then turn pancake over and cook for about 30 seconds.  Keep pancakes warm in a 250* oven until ready to serve.


printed in The New York Times

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