1 c Lowfat cottage cheese
3 lg Eggs – separated
3 tb Butter – melted
1 c Peeled, cored chopped apples
6 tb Flour
2 tb Sugar
1/4 ts Salt
Oil as needed
OPTIONAL INGREDIENTS
3 c Applesauce
Cinnamon sugar
Apple Cider Syrup see below
Combine cottage cheese, egg yolks and butter in large bowl and stir to
blend. Add chopped apples, flour, sugar and salt; stir to combine.
Whisk or beat egg whites in separate bowl until soft peaks form.
Using rubber spatula, gently fold into batter. Batter will be very
stiff.
Heat nonstick griddle or skillet over medium heat until hot
enough to sizzle drop of water. Brush with thin film of oil. Drop
batter onto griddle from 1/4C dry measure and spread batter with back
of cup to make pancakes that are 4 inches in diameter. Cook pancakes
over medium-low heat until bubbles cover surface and bottoms are
lightly browned. Carefully turn and lightly brown other side, about 6
minutes total cooking time.
Sprinkle warm pancakes with cinnamon sugar and serve with warm
applesauce and/or Apple cider syrup.
Apple Cider Syrup 1/2C Sugar, 2Tb Cornstarch, 2C apple cider, 1
cinnamon stick, nutmeg to taste. Combine sugar and cornstarch in
saucepan and stir until well combined. Gradually stir in apple cider
until blended. Add cinnamon sitck and bring to boil over medium-high
heat. Cover and cook over low heat 10 minutes. Remove from heat,
grate a little nutmeg into syrup. Makes about 2 cups.
Both recipes from Ft. Lauderdale Sun Sentinel Feb. 6,
1997
Yields
12 Pancakes