Sunday is egg day. We always have eggs for breakfast on Sunday. But as we approached this last Sunday I noticed that we only had three eggs left. One short of our usual pair of two-egg omelettes. What to do?!?
I remembered a memorable breakfast that was served to us when we spent a weekend at our friends' house near Chicago. They made us a wonderful pancake breakfast one morning. We're normally not big pancake fans but these were unique, fluffy, and flavorful. Fortunately, I got the recipe and it called for three eggs. A plan was falling into place!
A Saturday afternoon trip to the store provided any missing ingredients.
- 3 eggs, separated
- 1/4 cup all-purpose flour
- 3/4 cup cottage cheese
- 1/2 stick melted butter
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1 tablespoon lemon zest (just do the zest of 1 small to medium lemon)
- Preheat the oven to 250 degrees
- Separate the eggs into two bowls
- Beat the egg whites until they hold stiff peaks
- Add flour, cottage cheese, butter, sugar, salt, and lemon zest to the egg yolks
- Beat the mixture until well mixed
- With a large spatula, fold the egg whites into the yolk mixture
- Stir until they are well mixed with no clumps of white or yellow
- Heat a griddle or skillet over medium heat
- Grease lightly and spoon 2-3 tablespoons of batter for each pancake
- Cook slowly for about 90 seconds and then flip and cook on the other side for 60 seconds
- Keep the pancakes warm in the oven until ready to serve
Oh, and those are Morningstar veggie sausages.