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Apple Cottage Cheese Pancakes
Cottage cheese makes these apple pancakes especially tender and
fluffy. Served with warm applesauce and sprinkled with cinnamon sugar,
they make an appealing breakfast. Cook the pancakes very slowly until
they are lightly browned but cooked through.
1 cup low-fat cottage cheese
2 tablespoons sugar
3 large eggs, separated
1/4 teaspoon salt
3 tablespoons unsalted butter, melted
1/2 teaspoon vanilla extract
1 cup peeled, cored and chopped apple
6 tablespoons unbleached all-purpose flour
3 cups store-bought or homemade applesauce
1. In a large bowl, combine the cottage cheese, egg yolks, butter and
vanilla. Stir to blend. Add the apple, flour, sugar and salt and stir
to combine. In a separate bowl, beat the egg whites until soft peaks
form. Gently fold into the batter just until blended.
2. Heat a large nonstick griddle or skillet over medium heat until hot
enough to sizzle a drop of water. Brush with a thin film of vegetable
oil, or spray with nonstick cooking spray. For each pancake, pour a
scant 1/4 cup batter onto the griddle or into the skillet. Adjust the
heat to medium-low. Cook until the tops are covered with small bubbles
and the bottoms are lightly browned. Carefully turn and lightly brown
the other side. Repeat with remaining batter.
3. For Cinnamon Sugar topping, combine 1/2 cup sugar and 1 teaspoon
ground cinnamon in a small bowl. Stir to blend. Serve from a shaker.
4. Sprinkle the warm pancakes with Cinnamon Sugar and serve with warm
Excerpted from PANCAKES A TO Z by Marie Simmons, photographs by David
Lazarus.Copyright © 1997. Reprinted by permission. All rights