Lemon Pancakes

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 friend's 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. 

  Lemon Pancakes 

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)
• raspberry or maple syrup

Preparation:

• 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 to two minutes and then flip and cook on the other side for 60 seconds
• Keep the pancakes warm in the oven until ready to serve

Serve with warmed raspberry or maple syrup and powdered sugar on top. The original recipe calls for some berries on top of the pancakes. I added a ripe banana this time just because it needed to be eaten. Any good fruit will work. Use what you have on hand. It will all be good. Oh, and those are Morningstar veggie sausages.